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Egg Roll Soup

Egg roll soup with a ginger-soy broth, tender cabbage and carrots, and savory ground pork. Simmered until flavorful, then topped with crispy wonton strips and green onions for an egg-roll vibe without the rolling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Egg roll soup base
  • 1 lb ground pork Use ground chicken if preferred.
  • 4 cup cabbage Thinly shredded.
  • 2 carrots Julienned or shredded.
  • 3 garlic Minced cloves.
  • 1 tbsp fresh ginger Grated.
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 3 green onions Sliced.
  • 2 tbsp vegetable oil
  • 0.5 crispy wonton strips For topping (use as desired).
  • 0.25 tbsp sesame seeds For topping (optional, but recommended).
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat and add the vegetable oil. Brown the ground pork, breaking it up, then drain any excess fat.
  2. Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring constantly.
Build the broth and simmer
  1. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring the mixture to a boil.
  2. Add the shredded cabbage and carrots. Reduce to a simmer and cook for 8-10 minutes until the vegetables are tender.
Season and serve
  1. Stir in the sliced green onions. Season with salt and black pepper to taste.
  2. Ladle the soup into bowls and top with crispy wonton strips, sesame seeds, and extra green onions if desired. Serve immediately.

Notes

For the best texture, keep the soup at a gentle simmer once the cabbage goes in so it stays tender but not mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months (add wonton strips after reheating for crunch). Dietary swap: use ground chicken instead of pork for a lighter option while keeping the same broth.