Flavorful Egg Roll Soup: Quick Weeknight Comfort (Print Version)
Warm up with Flavorful Egg Roll Soup! This easy recipe brings all the classic flavors of an egg roll into a comforting bowl. Perfect for busy nights!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Gluten-Free adaptable (use tamari)
# Ingredients:
→ Soup Base & Protein
01 -
1 lb ground pork (or ground chicken/turkey)
02 -
6 cups low-sodium chicken broth
03 -
4 cups green cabbage, thinly shredded
04 -
2 large carrots, shredded or cut into matchsticks
→ Asian Flavor Boosters
05 -
4 cloves garlic, minced
06 -
1 tbsp fresh ginger, grated
07 -
1/4 cup low-sodium soy sauce (or tamari for GF)
08 -
1 tbsp sesame oil
09 -
2 tbsp rice vinegar
10 -
1-2 tbsp sriracha (adjust to taste)
11 -
1 tbsp fish sauce
→ Garnish & Finishing Touches
12 -
1/2 cup chopped green onions
13 -
1/4 cup fresh cilantro, chopped
14 -
1 cup crispy wonton strips (or baked/fried egg roll wrappers)
# Instructions:
01 -
First things first, grab your big pot or Dutch oven and set it over medium-high heat. Add a tiny splash of oil, then toss in your ground pork or chicken. Break it up with a spoon and let it brown beautifully. We're looking for nice, crispy bits here, hon, not just pale meat. This step builds so much flavor for our Flavorful Egg Roll Soup! Once it's cooked through, drain any excess fat. I always forget this part and end up with a slightly greasy soup, so learn from my mistakes!
02 -
Now, push the browned meat to one side of the pot. Add your minced garlic and grated fresh ginger to the other side. Let them sizzle in the residual fat for about a minute until they're fragrant. Oh, that smell! It's truly intoxicating and tells you good things are coming. Stir them into the meat, letting all those amazing aromatics meld. Don't let them burn, though; burnt garlic is a sad, bitter affair, and we want happy soup!
03 -
Pour in your chicken broth. Then, add the soy sauce, fish sauce, sriracha, and rice vinegar. Give everything a good stir. Bring the mixture to a gentle simmer, letting all those incredible Asian flavors get acquainted. This is where the magic really starts to happen. Take a deep breath; it already smells amazing!
04 -
Once the broth is simmering, add your shredded cabbage and carrots. Stir them in and let them cook for just 5-7 minutes. You want the cabbage to be tender-crisp, not mushy! I've definitely overcooked it before, and it loses that lovely texture. Keep an eye on it; it wilts down pretty quickly.
05 -
Remove the pot from the heat. Stir in the sesame oil. Now for the crucial part: taste it! This is your chance to adjust. Does it need more salt (from soy sauce)? A little more heat (sriracha)? More tang (rice vinegar)? Trust your taste buds. I always end up adding a little extra of something. It's your soup, make it sing for you!
06 -
Ladle the hot soup into bowls. Top generously with fresh chopped green onions, cilantro, and those delightful crispy wonton strips. A drizzle of extra sriracha or chili oil is always a good idea if you like a little extra kick. Serve immediately and enjoy your comforting, deconstructed egg roll experience!