Here’s a cozy, flavorful Egg Roll Soup recipe 🥣🥬 — inspired by the flavors of classic egg rolls without the frying.
🥣 Egg Roll Soup
Ingredients (Serves 4)
- 4 cups chicken or vegetable broth
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ½ cup sliced mushrooms (optional)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 8 oz cooked protein (shrimp, chicken, or tofu — optional)
- 2 green onions, sliced
- 1 package egg noodles or rice noodles (optional)
Instructions
- Prepare the broth
In a large pot, heat sesame oil over medium heat. Sauté onion, garlic, and ginger for 1–2 minutes until fragrant. - Add vegetables
Add cabbage, carrots, mushrooms, and cook 2–3 minutes until slightly tender. - Add broth & seasoning
Pour in chicken or vegetable broth and soy sauce. Bring to a boil, then reduce to simmer 5 minutes. - Add protein & noodles
Stir in cooked chicken, shrimp, or tofu. Add noodles if using and cook until tender. - Finish & serve
Taste and adjust seasoning. Sprinkle sliced green onions on top and serve hot.
🌟 Optional Upgrades
- Add a dash of rice vinegar or lime juice for tanginess.
- Sprinkle with crispy wonton strips for crunch.
- For spice, add red pepper flakes or sriracha.
- Garnish with cilantro or sesame seeds.
If you want, I can also give a keto-friendly egg roll soup version — no noodles, just all the flavors and a hearty broth.
