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Egg Roll Soup

Egg roll soup with a ginger-soy broth and tender cabbage is a fast stovetop dinner that tastes like the filling, not a wrap. Ground pork cooks down into a savory base, then the veggies simmer until just tender and finished with crispy wonton strips.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground meat and aromatics
  • 1 lb ground pork or chicken
  • 3 cloves garlic
  • 1 tbsp fresh ginger grated
  • 2 tbsp vegetable oil
  • 4 cups chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
Vegetables and finishing
  • 4 cups cabbage, thinly shredded
  • 2 carrots, julienned or shredded
  • 3 green onions, sliced
  • 1 Crispy wonton strips for topping
  • 1 sesame seeds for topping
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat and add the vegetable oil, then brown the ground pork or chicken, breaking it up as it cooks. Drain excess fat once the meat is browned.
Build the ginger-soy base
  1. Add the minced garlic and grated ginger to the pot and cook for 1-2 minutes, stirring, until fragrant. Keep the heat at medium-high so the aromatics bloom quickly.
Simmer the soup
  1. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha, then bring the mixture to a boil. Once boiling, maintain a steady simmer for the next step.
Cook vegetables
  1. Add the thinly shredded cabbage and the julienned or shredded carrots, then simmer for 8-10 minutes until the vegetables are tender. Stir occasionally so everything heats evenly.
Finish and serve
  1. Stir in the sliced green onions, then season with salt and pepper to taste. Turn off the heat and serve immediately topped with crispy wonton strips and sesame seeds.

Notes

Pro tip: drain excess fat after browning so the broth stays light and not greasy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not recommended for the best cabbage texture. For a lighter option, use ground chicken and use a low-sodium soy sauce to reduce overall sodium while keeping the same flavor profile.