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Egg Roll Soup

Egg Roll Soup brings ground pork, cabbage, carrots, and ginger together in a savory broth for a cozy one-pot meal. The cabbage simmers until tender but still has a little bite, and rice vinegar and toasted sesame oil finish each bowl.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 lb ground pork
  • 1 cup yellow onion diced
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 carrots medium, thinly sliced
  • 8 cups low-sodium chicken broth
  • 3 tbsp low-sodium soy sauce
  • 6 cups green cabbage thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 green onions thinly sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the neutral oil in a 6-quart Dutch oven or soup pot over medium-high heat, then add the ground pork, diced yellow onion, and black pepper. Cook, breaking up the pork, until browned and it reaches 160°F, about 8 minutes.
  2. Stir in the minced garlic and grated fresh ginger and cook for 30 seconds.
  3. Add the thinly sliced carrots, low-sodium chicken broth, and low-sodium soy sauce.
  4. Bring the soup to a boil.
  5. Reduce the heat to maintain a simmer, and cook for 5 minutes.
  6. Stir in the thinly sliced green cabbage and simmer until it is tender but still has a little bite, about 5 minutes.
  7. Remove the pot from the heat.
  8. Stir in the rice vinegar and toasted sesame oil.
  9. Ladle into bowls and top with the thinly sliced green onions.

Notes

For the best texture, simmer the cabbage until tender but still with a little bite. Refrigerate leftovers for 3–4 days or freeze them; thaw and reheat gently. For a lighter option, use ground turkey in place of ground pork.