Hearty Egg Roll Soup: An Asian-Inspired Dinner Bowl (Print Version)
Craving Egg Roll Soup? This Asian-inspired bowl brings all the savory flavors of your favorite appetizer into a comforting, easy-to-make dinner. So satisfying!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Asian, Chinese-American
Dietary: Dairy-Free, Gluten-Free Adaptable
# Ingredients:
→ Main Ingredients
01 -
1 tbsp neutral oil (like canola or vegetable)
02 -
1 lb ground pork (or ground chicken/turkey)
03 -
4 cups shredded green cabbage
04 -
2 cups shredded Napa cabbage
05 -
1 cup shredded carrots
06 -
6 cups chicken or vegetable broth, low sodium
→ Flavor Boosters
07 -
4 cloves garlic, minced
08 -
1 tbsp fresh ginger, grated
09 -
1/4 cup soy sauce (or tamari for gluten-free)
10 -
1 tbsp rice vinegar
11 -
1 tsp sesame oil
→ Garnish & Toppings
12 -
2 green onions, thinly sliced
13 -
1 tbsp sesame seeds
14 -
Sriracha, for serving (optional)
# Instructions:
01 -
Grab your biggest pot or a Dutch oven and heat a bit of oil over medium-high heat. Toss in the ground pork, breaking it up with a spoon. You're looking for it to get nicely browned and cooked through, no pink bits, please! This is where all that amazing flavor starts building for our Egg Roll Soup. Honestly, I sometimes get distracted by a podcast here and have to stir extra fast to avoid sticking. Don't be like me; keep an eye on it! Once it's done, use a slotted spoon to transfer the pork to a bowl, leaving any excess fat behind in the pot. We don't want a greasy soup, right?
02 -
Reduce the heat a touch, then add your minced garlic and grated fresh ginger to the pot with the leftover drippings. Sauté for just a minute, maybe two, until they're super fragrant. Oh, the smell! This is my favorite part, that warm, spicy aroma just fills the kitchen. Don't let them burn, though; burnt garlic is a sad, bitter affair, and I've been there, done that. Keep stirring, letting those flavors wake up.
03 -
Toss in your shredded cabbage and grated carrots. Give them a good stir, letting them soften slightly for about 3-5 minutes. They'll start to wilt down a bit, creating space for the broth. Pour in the chicken broth, then add the soy sauce and rice vinegar. Bring the mixture to a gentle simmer. This is where the Egg Roll Soup really starts to look like a soup, all those vibrant colors blending together. So exciting!
04 -
Once the soup is simmering, return the browned pork to the pot. Stir everything together, making sure all those delicious ingredients are well combined. Let it simmer gently for about 10-15 minutes, or until the cabbage is tender to your liking. I usually taste it here and adjust seasonings. Sometimes I add a pinch more ginger, just because I'm a ginger fiend.
05 -
Turn off the heat. Now, for the magic touch! Drizzle in the sesame oil. Give it one last gentle stir. The sesame oil adds that beautiful, nutty aroma that makes this Egg Roll Soup truly shine. I've accidentally added it too early before, and the flavor wasn't as pronounced. Timing is everything, my friends!
06 -
Ladle the hot Egg Roll Soup into bowls. I love to garnish mine with some fresh green onions and a sprinkle of sesame seeds. Sometimes, if I'm feeling fancy, a drizzle of sriracha for a little kick. It should look vibrant, smell incredible, and taste like all the best parts of an egg roll, but in a comforting soup form. Enjoy your creation!
# Notes:
01 -
Don't skip browning the pork well; it's essential for building a deep, savory base for your soup.
02 -
I always cool leftovers completely before refrigerating; it prevents condensation and keeps the broth from getting watery.
03 -
If you don't have fresh ginger, a good quality ginger paste can pinch-hit, but fresh truly makes a difference.
04 -
Serve with crispy wonton strips or a side of jasmine rice for an extra satisfying meal.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 15-25g
Protein: 25-35g