One-Pot Egg Roll Soup (Printable Page)

A warming bowl featuring ground pork, crisp cabbage, and aromatic ginger in savory chicken broth.

# What You'll Need:

→ Protein and Aromatics

01 - 1 lb ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil

→ Vegetables

06 - 1 medium yellow onion, diced
07 - 1 cup shredded carrots
08 - 4 cups green cabbage, thinly sliced
09 - 1/2 cup green onions, chopped

→ Broth and Seasonings

10 - 6 cups chicken broth
11 - 1 tablespoon rice vinegar
12 - Salt and pepper to taste

→ Optional Add-Ins

13 - 2 eggs, beaten
14 - Red pepper flakes or sriracha to taste

# Step-by-Step Guide:

01 - Heat a large soup pot or Dutch oven over medium-high heat. Add ground pork and break up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Season with salt and pepper. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the pot. Sauté for 3-4 minutes until fragrant and onions begin to soften.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring to a gentle boil.
04 - Add shredded carrots and sliced cabbage. Reduce heat to medium-low and simmer for about 15 minutes, until vegetables are tender. Stir in half the chopped green onions.
05 - Slowly drizzle beaten eggs into the simmering soup while stirring in a circular motion to create delicate ribbons.
06 - Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed. Ladle into bowls and garnish with remaining green onions. Add sriracha or red pepper flakes for heat if desired.

# Expert Tips:

01 -
  • You get all the comfort of crispy egg rolls without the deep-frying mess or guilt
  • The entire meal comes together in one pot, meaning less cleanup and more time on the couch
  • Leftovers somehow taste even better the next day when flavors have had time to mingle
02 -
  • Don't skip draining excess fat after browning the pork or your soup will have an oily sheen that nobody wants
  • Cabbage keeps releasing water as it sits, so the soup will get thinner in the fridge overnight
  • The rice vinegar is subtle but essential, so don't leave it out thinking it won't matter
03 -
  • Grate your ginger against the grain so you don't end up with fibrous strings in your soup
  • Add the sesame oil right before serving if you want that front-of-the-palate aroma to hit first
Go Back