Instructions for Egg Roll Soup
Step 1: Cook the Ground Meat
Heat sesame oil in a large pot over medium-high heat. Add ground pork (or chicken), breaking it apart with a spatula, until browned (5-6 minutes).
Step 2: Add Aromatics
Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Step 3: Add Vegetables and Broth
Pour in chicken broth and bring to a simmer. Add shredded cabbage and carrots, stirring to combine. Simmer for 10-12 minutes until vegetables are tender.
Step 4: Season the Soup
Stir in soy sauce, rice vinegar, and white pepper (if using). Taste and adjust seasoning.
Step 5: Garnish and Serve
Ladle soup into bowls and garnish with sliced green onions and sesame seeds. Serve immediately!
Cooking Notes & Tips
- Ground Meat: Ground pork, chicken, or turkey all work well.
- Cabbage: Green or Napa cabbage both taste delicious.
- Ginger & Garlic: Fresh is best for the most vibrant flavor.
Recipe Variations
- Vegetarian: Use vegetable broth and substitute ground meat with crumbled tofu or mushrooms.
- Spicy: Add chili garlic sauce or sriracha.
- Low-Carb: Use cauliflower rice instead of carrots.
Frequently Asked Questions
Can I make this soup in advance?
Yes! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze Egg Roll Soup?
Yes! Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
What can I serve with Egg Roll Soup?
Enjoy it with steamed rice, crusty bread, spring rolls, or potstickers.
Can I use pre-shredded cabbage and carrots?
Yes! Use a bagged coleslaw mix for even quicker prep.
Enjoy every spoonful of this delicious and comforting Egg Roll Soup!
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