Description
This cozy and comforting One-Pot Egg Roll Soup combines savory ground pork or chicken, crunchy cabbage, carrots, and aromatic ginger and garlic in a rich chicken broth. Ready in about 30 minutes with minimal cleanup, it’s a flavorful, healthy take on classic egg roll flavors served in a warm, easy-to-sip bowl—perfect for busy weeknights when simplicity and taste matter most.
Ingredients
Scale
Protein
- 1 lb ground pork or chicken
Vegetables
- 3 cups shredded cabbage
- 1 cup sliced carrots
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (plus extra for garnish)
Liquids and Seasonings
- 6 cups chicken broth
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 tablespoon oil (vegetable or sesame) for sautéing
Optional
- 4 oz rice noodles or egg noodles
- Toasted sesame seeds (for garnish)
- Chili flakes, Sriracha, or fresh jalapeños (for spice)
Instructions
- Sauté Aromatics and Protein: Heat a splash of oil in a large pot over medium heat. Add the grated ginger and minced garlic and cook until fragrant, about 1 minute. Add the ground pork or chicken, breaking it apart with a spoon, and cook until browned and cooked through, releasing savory flavors.
- Add Vegetables: Stir in the shredded cabbage and sliced carrots. Cook for about 3-4 minutes until the cabbage softens slightly but retains some crunch, adding vibrant color and texture.
- Pour in Broth and Seasonings: Add the chicken broth and soy sauce to the pot. Bring the mixture to a gentle boil, then reduce heat to low and simmer to allow flavors to meld and deepen, about 5 minutes.
- Add Noodles (Optional): If using noodles, add rice or egg noodles now. Cook according to package instructions until tender, stirring occasionally to prevent sticking.
- Finish with Sesame Oil and Green Onions: Turn off the heat and stir in a drizzle of sesame oil for a warm, nutty aroma. Garnish with finely sliced green onions and optionally toasted sesame seeds or chili flakes before serving.
Notes
- Use fresh grated ginger for the best aromatic flavor.
- Don’t overcook the cabbage; keep some crunch for texture contrast.
- Brown the meat well to develop rich depth in the broth.
- Adjust soy sauce gradually to avoid over-salting the soup.
- Add green onions and sesame oil at the end to retain their bright flavors.
- For a gluten-free version, use tamari instead of soy sauce and rice noodles.
- Leftovers keep up to 3 days refrigerated; freeze without noodles for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: egg roll soup, one pot soup, easy dinner, Asian soup, ground pork soup, comforting meal, gluten-free soup, quick soup