Description
Egg Roll Soup is a comforting and flavorful soup that captures all the taste of an egg roll without the wrapper. This easy-to-make soup is loaded with ground pork, vegetables, and Asian-inspired flavors, making it a perfect dish for a cozy night in.
Ingredients
Scale
For the Soup:
- 1 tablespoon sesame oil
- 1 pound ground pork (or ground chicken or turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional for heat)
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- ½ cup shredded carrots (extra, optional)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the Meat: In a large pot, heat sesame oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon, about 5–7 minutes.
- Saute Aromatics: Add the diced onion and cook for another 2–3 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Simmer: Pour in the chicken broth, soy sauce, rice vinegar, and sriracha if using. Bring to a gentle simmer. Stir in the coleslaw mix and additional carrots if desired. Cook for 5–7 minutes, or until the vegetables are tender.
- Season and Serve: Season with salt and pepper to taste. Stir in the sliced green onions just before serving. Serve hot.
Notes
- For a low-carb option, use all cabbage and skip extra carrots.
- You can top with crispy wonton strips for crunch or add a soft-boiled egg for extra protein.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1½ cups
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
