🥣 Egg Roll Soup
Egg roll soup captures all the flavors of an egg roll — cabbage, carrots, pork, and a savory broth — in a comforting bowl. It’s lighter than fried egg rolls but just as flavorful.
🛒 Ingredients (Serves 4–6)
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ½ cup sliced mushrooms (optional)
- 1 green onion, sliced
- 6 oz ground pork (or chicken/turkey)
- 2 tablespoons cornstarch + 3 tablespoons water (slurry for thickening)
- Salt and pepper to taste
- Optional: a few drops of rice vinegar for tang
👩🍳 Instructions
1️⃣ Cook the Meat
- In a large pot, heat sesame oil over medium heat.
- Add ground pork and cook until browned. Break into small pieces.
- Add garlic and ginger, cook 30 seconds until fragrant.
2️⃣ Add Vegetables and Broth
- Stir in cabbage, carrots, mushrooms, and green onion.
- Pour in chicken broth and water, then add soy sauce.
- Bring to a gentle boil, then reduce heat to simmer for 5–7 minutes.
3️⃣ Thicken the Soup
- Mix cornstarch and water to create a slurry.
- Slowly stir into the simmering soup until slightly thickened.
4️⃣ Adjust Seasoning
- Taste and add salt, pepper, or a splash of rice vinegar.
- Simmer 1–2 more minutes.
🍽️ Serve With
- Egg rolls on the side
- Steamed rice
- Fresh cilantro or extra green onions for garnish
💡 Tips
✔ For a vegetarian version, skip the meat and add tofu or extra mushrooms.
✔ For more authentic flavor, a splash of oyster sauce or fish sauce works well.
✔ Don’t overcook the cabbage — it should stay slightly crisp.
If you like, I can also give a one-pot instant pot version that cooks in 15 minutes for busy weeknights.
