Description
A comforting and flavorful egg roll soup packed with fresh ingredients and a hint of spice, perfect for a chilly evening.
Ingredients
Scale
- 1 pound Ground Pork (substitute with ground chicken or turkey if desired)
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (grated)
- 1 tablespoon Soy Sauce (use gluten-free tamari if needed)
- 1 tablespoon Sesame Oil
- 1 medium Yellow Onion (diced)
- 6 cups Chicken Broth (low sodium, vegetable broth for vegetarian options)
- 1 cup Shredded Carrots
- 4 cups Green Cabbage (thinly sliced)
- 1/2 cup Green Onions (chopped, hold back some for garnish)
- 1 tablespoon Rice Vinegar
- Salt and Pepper (to taste)
- 2 Beaten Eggs (optional)
- Red Pepper Flakes or Sriracha (optional, for heat)
Instructions
- In a large pot, heat sesame oil over medium heat. Add minced garlic, diced onion, and grated ginger; sauté until onions are translucent, about 3-5 minutes.
- Add ground pork, breaking it apart with a spoon; cook until browned, about 5-7 minutes. If using another meat or tofu, ensure it’s cooked appropriately.
- Pour in chicken broth and bring to a simmer. Stir in soy sauce and rice vinegar.
- Add shredded carrots and sliced cabbage; simmer for 10-15 minutes until vegetables are tender.
- If using, slowly drizzle beaten eggs into the soup while stirring to create ribbons of egg.
- Season soup with salt, pepper, and red pepper flakes or Sriracha. Stir in half of the green onions before serving.
- Garnish with remaining green onions and a splash more of sesame oil if desired. Serve warm.
Notes
For a vegetarian version, replace pork with tofu and use vegetable broth. Use lean meat for a lighter soup.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 180mg