Egg Roll Soup Recipe

 

Ingredients:

1 tablespoon olive oil

1 lb ground pork (or you can use ground chicken or turkey)

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

4 cups chicken stock

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 cups shredded green cabbage

1 cup shredded carrots

1/4 teaspoon freshly ground black pepper

Salt, to taste

Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha

Instructions:

Cook the Protein:

In a large pot, heat the olive oil over medium-high heat. Add the ground pork and cook, breaking it up into smaller pieces, until browned. Drain off any excess fat.

Sauté the Aromatics:

Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for about 2-3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Add Liquid and Veggies:

Pour in the chicken stock, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer. Once simmering, add the shredded cabbage and carrots. Season with black pepper and salt, adjusting the flavor as needed.

Simmer and Cook:

Let the soup simmer for about 10-15 minutes, or until the cabbage wilts and the carrots soften to your desired texture.

Serve:

Ladle the soup into bowls, then garnish with chopped green onions, sesame seeds, and a drizzle of sriracha if you’d like a bit of heat. Serve hot and enjoy!

Tips:

For added crunch, toss in a handful of bean sprouts just before serving.

If you’re looking for a low-carb option, simply skip the rice and enjoy the soup as is.

This Egg Roll Soup offers all the comforting flavors of a classic egg roll but in a healthy, hearty soup form. It’s perfect for a cozy, nutritious meal!