Description
Egg Roll Soup is a delicious, easy-to-make one-pot dish that captures the flavors of a classic egg roll in a warm and comforting broth. Packed with tender cabbage, ground chicken, carrots, garlic, and ginger, this soup is light yet filling. It’s a perfect healthy meal for busy weeknights and can be customized with your favorite proteins or spice levels.
Ingredients
Scale
- 1 lb ground chicken (or turkey, pork, or tofu)
- 2 tbsp olive oil
- 1 medium white onion, diced
- 2 medium carrots, peeled & diced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped
- 6–8 cups chicken or vegetable broth
- 2 tsp ground ginger
- 1 tsp toasted sesame oil
- Salt & black pepper to taste
- Optional: toasted sesame seeds, green onions, crispy wonton strips
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Add ground chicken and cook until browned. Remove from the pot and set aside.
- Add remaining olive oil, then sauté onion, carrots, and garlic until softened.
- Add chopped cabbage, broth, ground ginger, and cooked chicken back to the pot. Stir to combine.
- Cover and let simmer for 15 minutes until cabbage is tender.
- Stir in sesame oil and season with salt and black pepper.
- Serve hot with your favorite toppings like green onions or crispy wonton strips.
Notes
- Add red pepper flakes or sriracha for extra heat.
- Use ground pork for a more traditional egg roll flavor.
- Swap chicken for tofu or mushrooms for a vegetarian option.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired