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–+ servings
One-Pot Egg Roll Soup

One-Pot Egg Roll Soup: Cozy Comfort in Every Bowl

This One-Pot Egg Roll Soup is a nourishing, low-carb, gluten-free meal that encapsulates the comforting flavors of traditional egg rolls.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Pork Can substitute with ground chicken or turkey.
  • 4 cloves Garlic, minced Freshly minced increases aroma and taste.
  • 2 tablespoons Fresh Ginger, grated Jarred ginger can be used in a pinch.
  • 1 tablespoon Soy Sauce Opt for low-sodium versions if preferred.
  • 1 tablespoon Sesame Oil Can substitute with olive oil.
  • 1 medium Yellow Onion, diced Shallots can be a milder substitute.
  • 1 cup Shredded Carrots Julienned carrots or fresh peas work well too.
  • 4 cups Green Cabbage, thinly sliced Napa cabbage or a mix of green and purple is acceptable.
  • 1/2 cup Green Onions, chopped, divided Use some for cooking and some for garnish.
  • 6 cups Chicken Broth Low-sodium recommended or use vegetable broth.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can work as an alternative.
  • Salt and Pepper To taste.
Optional Add-Ins
  • Red pepper flakes or sriracha For added heat.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot over medium-high heat, add the ground pork. Cook for 5 to 7 minutes until browned and no longer pink. Season with salt and pepper, then drain excess fat if necessary.
  2. Add the diced yellow onion, minced garlic, and grated ginger to the pot. Sauté for 3 to 4 minutes until fragrant and the onion is translucent.
  3. Stir in the soy sauce, sesame oil, rice vinegar, and chicken broth. Bring to a gentle boil for 2 to 3 minutes.
  4. Add the shredded carrots and thinly sliced green cabbage. Reduce heat to medium-low, cover the pot, and simmer for about 15 minutes.
  5. If desired, drizzle in 2 beaten eggs while gently stirring the soup in circles. Allow the eggs to cook for 1 to 2 minutes.
  6. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with remaining chopped green onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For a hands-off approach, brown the pork first, then transfer ingredients to a slow cooker. Cook on low for 6-7 hours.

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