One-Pot Egg Roll Soup with Green Onions and Ginger Bliss

Enjoy this comforting One-Pot Egg Roll Soup with Green Onions and Ginger, perfect for a hearty dinner.

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Soup Base

1 lb Ground Pork Swap for ground chicken, turkey, or plant-based crumbles for vegetarian option.
4 cloves Garlic, minced Adjust based on personal preference.
2 tbsp Fresh Ginger, grated Ground ginger can be used in a pinch.
1 tbsp Soy Sauce Use tamari or coconut aminos for gluten-free.
1 tbsp Sesame Oil Olive oil can be used for a milder taste.
1 medium Yellow Onion, diced No replacements suggested.
1 cup Shredded Carrots Substitute with bell peppers if desired.
4 cups Green Cabbage, thinly sliced Napa cabbage or a mix of colors works well.
½ cup Green Onions, chopped Reserve some for garnish.
6 cups Chicken Broth, low sodium Vegetable broth for vegetarian version.
1 tbsp Rice Vinegar White wine vinegar is a good substitute.
to taste Salt and Pepper

Optional Add-ins

2 Beaten Eggs Optional; omit for a lighter soup.
to taste Red Pepper Flakes or Sriracha Adjust according to your spice preference.

Preparation Steps

In a large pot over medium-high heat, brown the ground pork for 5–7 minutes, breaking it apart and seasoning with salt and pepper.
Stir in diced yellow onion, minced garlic, and grated ginger; sauté for 3–4 minutes until translucent.
Add soy sauce, sesame oil, rice vinegar, and chicken broth, stirring to combine, then bring to a gentle boil.
Incorporate shredded carrots and sliced cabbage, reduce heat, and simmer for 15 minutes or until vegetables are tender.
(Optional) Whisk beaten eggs in a bowl and drizzle into the soup for a creamy texture.
Taste and adjust seasoning with salt and pepper; ladle into bowls and garnish with reserved green onions.

Best enjoyed fresh, but can be refrigerated for up to 5 days. Consider omitting the eggs before freezing to maintain texture.