Description
This Egg Roll Soup is a comforting dish that brings the classic flavors of egg rolls into a warm broth. Featuring ground pork (or your choice of protein), fresh vegetables, and aromatic spices, it’s perfect for a cozy dinner or a quick weeknight meal. Enjoy a hearty bowl that’s easy to customize and packed with flavor!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound ground pork (or chicken, turkey, or tofu for a vegetarian option)
- 1 cup shredded carrots
- 1 cup chopped green cabbage
- 1/2 cup chopped green onions (scallions)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- Chopped cilantro (for garnish)
- Additional green onions (for garnish)
Instructions
- Start by gathering all your ingredients. This will make the cooking process smoother and more efficient.
- Wash and chop the green onions, setting aside the green tops for garnish later.
- Shred the carrots using a box grater or a food processor. If you prefer, you can buy pre-shredded carrots to save time.
- Chop the green cabbage into thin strips. You can also use pre-packaged coleslaw mix if you want to save time.
- Mince the garlic and ginger. Fresh ginger adds a lot of flavor, but you can use ground ginger in a pinch (1 teaspoon ground ginger = 1 tablespoon fresh ginger).
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Allow the oil to heat for about 1 minute.
- Add the ground pork (or your chosen protein) to the pot. Use a wooden spoon to break it apart as it cooks. Sauté for about 5-7 minutes, or until the meat is browned and cooked through.
- Once the meat is cooked, add the minced garlic and ginger to the pot. Stir and cook for an additional 1-2 minutes until fragrant.
- Next, add the shredded carrots and chopped cabbage to the pot. Stir well to combine all the ingredients. Cook for about 3-4 minutes, allowing the vegetables to soften slightly.
- Pour in the chicken broth (or vegetable broth) and stir to combine. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and add the soy sauce, sesame oil, rice vinegar, sugar, black pepper, and red pepper flakes (if using). Stir well to incorporate all the flavors.
- Let the soup simmer for about 10-15 minutes, allowing the flavors to meld together and the vegetables to become tender.
- While the soup is simmering, prepare the cornstarch slurry. In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth.
- After the soup has simmered for 10-15 minutes, slowly pour the cornstarch slurry into the pot while stirring continuously. This will help thicken the soup.
- Continue to simmer the soup for an additional 2-3 minutes, or until it reaches your desired thickness. If the soup is too thick, you can add a little more broth or water to thin it out.
- Once the soup is thickened, taste and adjust the seasoning if necessary. You may want to add more soy sauce, salt, or pepper according to your preference.
- To serve, ladle the hot egg roll soup into bowls. Garnish each bowl with chopped cilantro and the reserved green onion tops for added flavor and color.
- For an extra touch, you can serve the soup with crispy wonton strips or egg roll wrappers on the side. To make wonton strips, simply cut wonton wrappers into strips, fry until golden, and serve alongside the soup.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a vegetarian version, substitute the ground pork with tofu and use vegetable broth.
- This soup can be stored in the refrigerator for up to 3 days and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes