One-Pot Egg Roll Soup
A cozy, protein-packed one-pot soup that captures the delicious flavors of a crispy egg roll with ginger, garlic, and fresh veggies.
Ingredients
Meat and Eggs
- 1 lb ground meat (turkey, chicken, or beef) Use what you like, lean ground turkey is recommended for a lighter bowl.
- 2 large beaten eggs For swirling in at the end, egg-drop style.
Aromatics
- 4 cloves garlic, minced Adds deep savory flavor.
- 2 tablespoons fresh ginger, grated The secret ingredient for takeout flavor.
- 1 medium yellow onion, diced Sweet and soft; melts into the broth.
Vegetables
- 1 cup shredded carrots Adds sweetness and color.
- 4 cups green cabbage, thinly sliced Provides texture reminiscent of egg rolls.
- 1/2 cup green onions, chopped (divided) Add some to the soup and garnish with the rest.
Liquids and Seasonings
- 6 cups chicken broth Low sodium preferred.
- 1 tablespoon soy sauce Add a low sodium or gluten-free tamari if needed.
- 1 tablespoon sesame oil For a toasted nutty flavor.
- 1 tablespoon rice vinegar A tangy splash to brighten the soup.
Optional
- to taste red pepper flakes or sriracha For added heat, completely customizable.
Instructions
Brown the Meat
- Heat a large soup pot or Dutch oven over medium-high heat. Add ground meat and cook for 6–8 minutes, breaking it up until browned and no longer pink.
Add Aromatics
- Decrease heat to medium. Stir in diced onion and cook for 3–4 minutes until softened. Add minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Build the Soup Base
- Pour in chicken broth, soy sauce, and sesame oil. Stir and bring to a gentle boil, then reduce to a simmer for 5 minutes.
Add Vegetables
- Stir in shredded carrots, sliced cabbage, and half of the green onions. Simmer for 8–10 minutes until the cabbage is tender.
Optional Egg Swirl
- Turn heat down to a bare simmer. Slowly drizzle in beaten eggs while stirring the broth gently in one direction to create ribbons.
Final Seasoning and Serve
- Turn off heat, stir in rice vinegar, and season with salt, pepper, and optional red pepper flakes or sriracha. Serve in bowls, garnished with remaining green onions.
Notes
This soup keeps well in the fridge for 3–4 days, making it great for meal prep. Reheat gently and adjust consistency with broth or water. Optional egg swirl can be added during reheating for freshness.