Egg Roll Soup is a delicious and comforting soup that combines all the flavors of your favorite egg roll, but in a cozy, slurpable form! It’s packed with veggies, ground meat (typically pork or chicken), and seasoned with soy sauce and ginger, creating a savory broth with egg roll-inspired fillings. It’s quick, easy, and a perfect weeknight dinner!
Here’s a simple and flavorful recipe for Egg Roll Soup:
🥢 Egg Roll Soup
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 1 lb ground pork (or chicken, turkey, or beef)
- 1 tbsp sesame oil (or vegetable oil)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated (or 1 tsp ground ginger)
- 1 cup shredded carrots
- 2 cups shredded cabbage (or coleslaw mix)
- 4 cups chicken or vegetable broth
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (if using cornstarch)
- 2–3 green onions, chopped (for garnish)
- 1 boiled egg (optional, for garnish)
- 1 tsp toasted sesame seeds (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
1. Cook the meat:
- Heat sesame oil in a large pot over medium heat.
- Add the ground pork (or your choice of meat) and cook, breaking it up with a spoon, until it’s browned and cooked through (about 5–7 minutes). Remove excess fat if necessary.
2. Sauté the aromatics:
- Add the chopped onion to the pot and cook for 2–3 minutes until softened.
- Stir in the minced garlic and grated ginger, and cook for another 1–2 minutes until fragrant.
3. Add the vegetables:
- Add the shredded carrots and shredded cabbage to the pot. Stir to combine with the meat and cook for 2–3 minutes until the veggies start to soften.
4. Create the broth:
- Pour in the chicken broth, then stir in the soy sauce, rice vinegar, and crushed red pepper flakes (if using).
- Bring the soup to a simmer, then let it cook for about 5–7 minutes to allow the flavors to meld together and the vegetables to soften further.
5. Optional thickening:
- If you like a thicker broth, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir it into the soup. Let the soup simmer for another 2 minutes to thicken.
6. Taste and adjust:
- Taste the soup and adjust the seasoning. Add more soy sauce for saltiness or more rice vinegar for tang. If you want it spicier, add extra red pepper flakes or a dash of sriracha.
7. Serve:
- Ladle the soup into bowls and garnish with chopped green onions, toasted sesame seeds, and a boiled egg (if using). You can also top it with fresh cilantro for added flavor.
Tips:
- Meat substitutes: You can use ground chicken, turkey, or beef in place of pork. You could also go vegetarian by using tofu or just extra vegetables.
- Low-carb option: Skip the cornstarch if you’re avoiding carbs. The soup is still delicious without it!
- Extra flavor boost: A drizzle of chili oil or hoisin sauce adds extra layers of flavor if desired.
- Make it spicier: Add a little more ginger or sriracha to heat things up, or top with a dash of chili flakes.
Serving Suggestions:
- Egg rolls: Pair with traditional egg rolls for a fun, complete meal that mirrors the flavors of the soup!
- Rice: Serve over a bed of rice (white or brown) for a more filling meal.
- Steamed dumplings: For extra texture and flavor, serve with some steamed dumplings on the side.
This Egg Roll Soup is a flavorful, comforting bowl of goodness that brings all the delicious flavors of an egg roll in a hearty, warm soup! It’s easy to make and packed with vegetables and protein.
Let me know if you’d like more Asian-inspired soup recipes or any tips for adding a bit of extra spice or flavor to this dish!
