🥣 Egg Roll Soup
Egg Roll Soup is a flavorful, comforting soup inspired by the flavors of a traditional egg roll—cabbage, carrots, and pork—in a savory broth. It’s lighter than actual fried egg rolls but just as tasty!
🧾 Ingredients (Serves 4)
- 1 tbsp vegetable oil
- 1 cup ground pork (or chicken)
- 1 carrot (julienned or shredded)
- 2 cups cabbage (shredded)
- 2 green onions (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 tbsp soy sauce
- 1 tsp ginger (fresh grated or ground)
- Salt and pepper to taste
- Optional: 1 tsp sesame oil for finishing
👩🍳 Instructions
1️⃣ Cook the meat
- Heat oil in a large pot over medium heat.
- Add ground pork and cook until browned. Remove excess fat.
2️⃣ Add vegetables
- Stir in carrot, cabbage, green onions, and garlic. Cook 2–3 minutes until slightly softened.
3️⃣ Add broth and seasoning
- Pour in chicken broth, soy sauce, and ginger.
- Bring to a boil, then reduce heat and simmer 10–15 minutes.
4️⃣ Taste and finish
- Add salt and pepper as needed.
- Drizzle sesame oil on top if using.
5️⃣ Serve
- Serve hot with chopsticks and a soup spoon, optionally with a side of steamed rice.
🍽️ Tips
- Add bean sprouts or water chestnuts for extra crunch.
- For a spicier version, add a dash of sriracha or chili flakes.
- You can also serve it with crispy wonton strips on top for an egg roll feel.
I can also give you:
🥢 Quick 20-minute egg roll soup
🥬 Vegetarian egg roll soup
🦐 Shrimp egg roll soup.
Do you want the quick version that’s ready in 20 minutes?
