Go Back

Egg Roll Soup

Egg Roll Soup with ginger-soy broth and a quick simmer of cabbage and carrots for a comforting, takeout-style bowl. Ground pork (or chicken) cooks into the broth, then it’s finished with sliced green onions and crispy wonton strips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 lb ground pork or chicken Use whichever you prefer; drain excess fat after browning.
Vegetables
  • 4 cup cabbage, thinly shredded
  • 2 carrots, julienned or shredded
  • 3 green onions, sliced
Aromatics & Seasonings
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 cup chicken broth Portion as needed; total broth should be 4 cups.
  • 1 cup chicken broth Portion as needed; combine for 4 cups total.
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
Finishing & Serving
  • 2 tbsp vegetable oil Used to brown the meat in the pot.
  • 0.25 cup Crispy wonton strips For topping; amount can be adjusted for crunch.
  • 0.25 tbsp sesame seeds Optional topping; add to taste.
  • 1 extra green onions for serving Optional extra garnish.
To season
  • 0.5 tsp Salt and pepper to taste Season at the end after simmering.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Heat a large pot over medium-high heat and add the vegetable oil; brown the ground pork (or chicken) while breaking it up, then drain excess fat.
  2. Add the minced garlic and grated ginger and cook for 1-2 minutes, stirring, until fragrant and aromatic.
  3. Pour in the chicken broth along with soy sauce, sesame oil, rice vinegar, and sriracha; bring the mixture to a boil.
  4. Add the shredded cabbage and julienned (or shredded) carrots, then simmer for 8-10 minutes until the vegetables are tender.
  5. Stir in the sliced green onions and season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with crispy wonton strips, sesame seeds, and extra green onions for serving.

Notes

Pro tip: drain excess fat after browning to keep the broth light and less greasy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on the stovetop or microwave until hot. Freeze yes—freeze soup base without wonton strips (add fresh for crunch after thawing). For a lighter option, use ground chicken and reduce the sesame oil to 2 tsp while keeping the soy sauce and vinegar the same.