Cozy & Easy One-Pot Egg Roll Soup with Green Onions and Ginger Recipe

Introduction

This cozy one-pot egg roll soup combines savory ground pork, fresh vegetables, and warming ginger in a flavorful broth. It’s an easy, comforting meal that captures the essence of classic egg rolls without the frying. Perfect for chilly evenings or when you want a quick and satisfying soup.

Ingredients

• 1 lb ground pork
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 medium yellow onion, diced
• 1 cup shredded carrots
• 4 cups green cabbage, thinly sliced
• 1/2 cup green onions, chopped (divided)
• 6 cups chicken broth (low sodium if preferred)
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 2 beaten eggs (optional)
• Red pepper flakes or sriracha (optional)

Instructions

1. Step 1: In a large soup pot over medium-high heat, add the ground pork and break it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper. Drain excess fat if needed.
2. Step 2: Add the diced onion, garlic, and ginger to the pot with the pork. Sauté for about 3–4 minutes until fragrant and the onions begin to soften.
3. Step 3: Stir in soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring the mixture to a gentle boil.
4. Step 4: Once simmering, add the shredded carrots and cabbage. Reduce heat to medium-low and let simmer for about 15 minutes, until vegetables are tender but not mushy. Add half of the chopped green onions to soften in the broth.
5. Step 5: (Optional) Slowly drizzle in the beaten eggs while stirring the soup in a circular motion. The eggs will cook instantly and form delicate ribbons.
6. Step 6: Taste and adjust seasoning with salt, pepper, or soy sauce if needed. Ladle into bowls and garnish with remaining green onions. Add a drizzle of sriracha or sprinkle red pepper flakes for extra heat if desired.

Tips & Variations

• For a vegetarian version, substitute ground pork with firm tofu or cooked mushrooms and use vegetable broth instead of chicken broth.
• Add mushrooms or baby corn for extra texture.
• Use ground chicken or turkey as a leaner meat alternative.
• If you prefer more heat, increase the amount of sriracha or red pepper flakes gradually.
• Serve with steamed rice or egg noodles for a heartier meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. If the soup thickens after refrigeration, add a splash of broth or water when reheating to restore its consistency. The egg ribbons may become less distinct but will still add flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. The flavors often deepen overnight. Just store it in the refrigerator and reheat before serving.

What can I substitute for ground pork?

You can use ground chicken, turkey, or a plant-based protein like crumbled tofu or tempeh for a different twist that suits your dietary preferences.

Cozy & Easy One-Pot Egg Roll Soup with Green Onions and Ginger Recipe

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4.5 from 124 reviews

This Cozy & Easy One-Pot Egg Roll Soup is a comforting and flavorful dish that captures the essence of classic egg rolls in a warm, hearty soup. Featuring ground pork, fresh ginger, garlic, cabbage, and green onions, all simmered together in a savory broth, this recipe is perfect for an effortless weeknight meal. Optional beaten eggs add silky ribbons for extra richness, making the soup both satisfying and nutritious.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian American

Ingredients

Scale 1x2x3x

Protein and Aromatics

• 1 lb ground pork
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

Vegetables

• 1 medium yellow onion, diced
• 1 cup shredded carrots
• 4 cups green cabbage, thinly sliced
• 1/2 cup green onions, chopped (divided)

Broth

• 6 cups chicken broth (low sodium preferred)
• 1 tablespoon rice vinegar
• Salt and pepper to taste

Optional Add-Ins

• 2 beaten eggs
• Red pepper flakes or sriracha (for heat)

Instructions

1. Brown the Ground Pork: In a large soup pot over medium-high heat, add the ground pork and break it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper while cooking. Drain excess fat if needed.
2. Add Aromatics: Add the diced onion, minced garlic, and grated ginger to the pot with the pork. Sauté for about 3–4 minutes until fragrant and the onions begin to soften.
3. Build the Soup Base: Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring the mixture to a gentle boil.
4. Add Vegetables: Once the broth is simmering, add the shredded carrots and sliced cabbage. Reduce heat to medium-low and let simmer for about 15 minutes, or until the vegetables are tender but still have some bite. Add half of the chopped green onions to soften in the broth.
5. Optional Egg Swirl (Egg Drop Style): If desired, slowly drizzle in the beaten eggs while stirring the soup in a circular motion. The eggs will cook instantly, forming delicate ribbons in the soup.
6. Final Seasoning and Serve: Taste the soup and adjust salt, pepper, or soy sauce if needed. Ladle the soup into bowls and garnish with the remaining chopped green onions. Add a drizzle of sriracha or sprinkle of red pepper flakes if a spicy touch is preferred.

Notes

• Drain excess fat after browning the pork to keep the soup from being greasy.
• Use low sodium chicken broth to control the salt levels, especially since soy sauce adds saltiness.
• Adding beaten eggs is optional but enhances the soup’s texture and richness.
• For a vegetarian version, substitute ground pork with crumbled tofu or mushrooms and use vegetable broth instead of chicken broth.
• Adjust the amount of ginger and garlic according to your flavor preference.
• Red pepper flakes or sriracha can be added to taste for heat.

Keywords: egg roll soup, one pot soup, ground pork soup, easy soup recipe, ginger garlic soup, Asian soup, weeknight dinner