Description
Egg Roll Soup is an easy and quick dinner packed with savory ground pork and tender cabbage and carrots in a simple ginger garlic broth. It is one of the best healthy comfort food ideas for a busy weeknight dinner and it also works well for meal prep. The flavors are cozy and familiar while the method stays simple enough for beginners. Serve it for a casual potluck or holiday lunch or party meal when you want something warm and satisfying without extra fuss.
Ingredients
- 1 pound Ground pork
- 1 small onion Yellow onion
- 3 cloves minced Garlic
- 1 tablespoon grated Fresh ginger
- 4 cups thinly shredded Green cabbage
- 1 cup shredded Carrots
- 6 cups Chicken broth
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 3 green onions thinly sliced Green onions
- 1/2 teaspoon Black pepper
- 1/4 teaspoon or to taste Salt
Instructions
- Slice the 1 small onion into thin uneven strips and shred the 4 cups of cabbage into loose ribbons while keeping the pieces naturally irregular.
Shred the 1 cup of carrots and slice the 3 green onions so the vegetables are visibly separated and ready for their different cooking stages.
- Cook the 1 pound ground pork with the sliced onion until the meat changes from pink to browned crumbles and the onion becomes soft and translucent.
Mix in the 3 minced garlic cloves and 1 tablespoon grated ginger so the aromatics cling unevenly to the pork and the mixture looks moist and deeply savory.
- Transfer the browned pork mixture into the large pot and add the 4 cups shredded cabbage and 1 cup shredded carrots so the vegetables sit loosely around and over the meat.
Fold everything together until the vegetables begin to soften and shrink while remaining visibly brighter and firmer than the fully cooked soup.
- Pour in the 6 cups chicken broth with the 3 tablespoons soy sauce and 1 tablespoon rice vinegar so the vegetables and pork become surrounded by a golden brown savory liquid.
Stir enough to redistribute the pork and cabbage so some ribbons float near the surface while other pieces settle naturally through the broth.
- Simmer the soup until the cabbage changes from firm pale ribbons to tender translucent pieces and the carrots soften while keeping visible strands.
The pork should be distributed throughout the broth and the liquid should become slightly deeper in color as the vegetables and meat release their flavor.
- Stir in the 1 teaspoon sesame oil and 1/2 teaspoon black pepper while adjusting with the 1/4 teaspoon salt only if the broth needs it.
Spoon one portion into a white bowl and scatter sliced green onion from the 3 prepared green onions across the top so the finished soup looks fresh and naturally uneven.
Notes
Pro Tips:
- Brown the pork until small caramelized bits appear because those browned edges give Egg Roll Soup deeper savory flavor.
- Slice the cabbage into thin uneven ribbons so it softens quickly while keeping enough texture to feel fresh in the soup.
- Add sesame oil near the end so its toasted aroma stays noticeable instead of fading during the longer simmering stage.
- Store scallions separately when meal prepping so they stay crisp and add a fresh contrast when the soup is reheated.
Storage: Let the Egg Roll Soup cool completely before transferring it into airtight containers. Refrigerate the soup promptly so the pork and vegetables remain fresh.
Store refrigerated portions for up to four days. Keep any extra sliced green onions in a separate container so they stay crisp until serving.
Reheat the soup gently until steaming hot throughout. Avoid prolonged boiling because the cabbage can become much softer during a second cooking period.
For longer storage freeze cooled portions for up to three months. Thaw them overnight in the refrigerator before reheating and add fresh green onions after warming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Asian Inspired