Let’s Get Cooking!
Step 1: Brown the Meat
Heat sesame oil in a large pot over medium-high heat. Add ground pork (or chicken), breaking it up with a spatula, until browned (5-6 minutes).
Step 2: Sauté the Aromatics
Add the diced onion and cook for 3-4 minutes until softened. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 3: Simmer the Soup
Pour in chicken broth and bring to a simmer. Add cabbage and carrots, stirring to combine. Simmer for 10-12 minutes until vegetables are tender.
Step 4: Season to Perfection
Stir in soy sauce, rice vinegar, and white pepper (if using). Taste and adjust seasoning as needed.
Step 5: Garnish and Enjoy!
Ladle soup into bowls and garnish with sliced green onions and sesame seeds. Serve immediately!
Tips & Tricks
- Ground Meat: Ground pork, chicken, or even turkey work well!
- Cabbage: Green cabbage is best, but Napa cabbage is a tasty alternative.
- Ginger & Garlic: Fresh is best for maximum flavor. Ground ginger/garlic powder can be used in a pinch.
Variations
- Vegetarian: Use vegetable broth and substitute ground meat with crumbled tofu or mushrooms.
- Spicy: Add chili garlic sauce or sriracha for a kick.
- Low-Carb: Use cauliflower rice instead of carrots.
Frequently Asked Questions
Can I make this ahead?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze it?
Absolutely! Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
What to serve with it?
This soup is hearty on its own, but it pairs well with steamed rice, crusty bread, spring rolls, or potstickers.
Can I use pre-shredded veggies?
Yes! Using bagged coleslaw mix (cabbage & carrots) is a great time saver.
Enjoy this delicious and comforting Egg Roll Soup! Let me know what you think!
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