Egg Roll Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Egg Roll Soup captures crispy Chinese takeout egg roll flavors shredded cabbage, ground pork, ginger, garlic in cozy broth without wrappers for low-carb weeknight magic. Ready in 30 minutes one pot, it serves 6 with authentic umami and optional crispy wonton crunch.

Why This Recipe Works

Ground pork releases fat flavoring entire pot naturally. Cabbage wilts perfectly tender without mushiness. Sesame oil + ginger provide essential aromatics. Low simmer concentrates flavors without overcooking. Soy sauce amplifies savoriness universally. Fresh green onions brighten finish perfectly.

Ingredients & Prep

Soup:

• 1 lb ground pork (or chicken)
• 1 tbsp sesame oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 6 cups chicken broth
• ½ small green cabbage, shredded
• 2 carrots, julienned
• ¼ cup soy sauce (low sodium)
• 1 tsp salt

Garnish:

• 2 green onions, sliced
• Sesame seeds
• Sriracha (optional)

Step-by-Step Instructions

1. Brown pork sesame oil large pot until crumbled + cooked through.
2. Add onion, garlic, ginger; sauté 3 minutes fragrant.
3. Stir cabbage + carrots 2 minutes wilted.
4. Pour broth + soy sauce; bring boil then simmer 15-20 minutes tender.
5. Taste seasoning; adjust salt. Garnish green onions + sesame seeds.

Flavor Variations

Storage Tips

Fridge airtight 4 days; freezes 2 months.

FAQs

Cabbage tough?
Simmer covered; slice thinner.

Too salty?
Low-sodium broth + soy.

No pork?
Ground turkey + extra sesame oil.

Conclusion

Egg Roll Soup takeout-hugs healthy cozy perfection.

Egg Roll Soup Recipe

Print Recipe

Egg Roll Soup captures all the classic takeout flavors of crispy egg rolls – pork, cabbage, carrots, ginger, garlic – transformed into hearty comforting bowl. Ready in 30 minutes with low-carb, gluten-free option perfect for meal prep or weeknight dinner.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 1 lb ground pork (or chicken/turkey)
• 2 tbsp sesame oil (or olive oil)
• 1 medium yellow onion (diced)
• 3 medium carrots (thinly sliced or matchsticks)
• 4 garlic cloves (minced)
• 1 tbsp fresh ginger (grated)
• 1 small green cabbage (shredded, 6–8 cups)
• 6 cups chicken broth (low-sodium)
• ¼ cup soy sauce or coconut aminos
• 1 tsp toasted sesame oil
• 2 green onions (sliced)
• Salt and pepper to taste

Instructions

• 1. Heat sesame oil in large pot or Dutch oven over medium-high heat. Add ground pork, breaking apart with spoon. Cook 5-7 minutes until browned and cooked through. Drain excess fat if needed.
• 2. Add diced onion, carrots, garlic, and ginger to pot. Sauté 4-5 minutes until vegetables soften and fragrant.
• 3. Add shredded cabbage, chicken broth, and soy sauce. Stir to combine. Bring to boil, then reduce heat to medium-low.
• 4. Simmer uncovered 15-20 minutes until cabbage tender and flavors meld. Stir in toasted sesame oil. Season with salt and pepper.
• 5. Serve hot garnished with sliced green onions. Optional: Top with crispy wonton strips, sriracha, or fried shallots.

Notes

• Shred cabbage thin for faster cooking and better egg roll texture.
• Fresh ginger essential don’t substitute powder for maximum flavor.
• Coconut aminos perfect gluten-free soy sauce alternative.
• Make ahead friendly; flavors improve day 2. Freezes 3 months.
• Add mushrooms, celery, or bok choy for variety.

Nutrition

• Serving Size: 1½ cups
• Calories: 280
• Sugar: 6g
• Sodium: 980mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 55mg

Keywords: egg roll soup, asian cabbage soup, low carb egg roll soup