Here’s a warm, comforting Egg Roll Soup — all the flavors of an egg roll in a flavorful, easy-to-make soup 🥢🥬
🥢 Egg Roll Soup
🛒 Ingredients (Serves 4–6)
- 1 lb ground pork or chicken
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 medium onion, diced
- 2–3 cups shredded cabbage
- 2 carrots, julienned or shredded
- 4 cups chicken broth
- 2 cups water
- 2–3 tbsp soy sauce (to taste)
- 1 tsp sesame oil
- 2–3 green onions, sliced
- Optional: 1 tsp rice vinegar or chili flakes
For thickening (optional):
- 2 tsp cornstarch + 2 tbsp water
👩🍳 Instructions
- Cook the meat
- In a large pot, heat vegetable oil over medium heat.
- Add ground pork/chicken and cook until browned.
- Add garlic, ginger, and onion; sauté 2–3 minutes.
- Add vegetables
Stir in cabbage and carrots; cook 2–3 minutes until slightly softened. - Add broth & seasonings
Pour in chicken broth and water. Stir in soy sauce and sesame oil.
Bring to a boil, then reduce heat and simmer 10 minutes. - Optional thickening
Mix cornstarch and water. Stir into soup and cook 2–3 minutes until slightly thickened. - Finish & serve
Stir in green onions and a splash of rice vinegar if desired. Serve hot.
🍜 Optional Add-Ons
- Noodles: add cooked rice noodles or egg noodles for a heartier soup
- Tofu: cubed and added with vegetables
- Mushrooms: sliced shiitake or button mushrooms
- Spice: chili garlic sauce or sriracha for heat
If you want, I can also give you:
- A creamy egg roll soup version
- A slow cooker egg roll soup
- A quick 15-minute weeknight version
- A spicy Szechuan-style version
Do you want the classic light broth style or a creamy, richer version?
