Cook time: 25 mins | Total time: 35 mins | Yield: 6 -8 SERVINGS
Today marks the beginning of the rainy season, and it is time to open our treasure chest of our most loved soup recipes. I have a few, and this Egg Roll Soup is one of my favourites! It is a breeze to make, easily modifiable, packed with healthy veggies and irresistible flavours. Turn this into vegan and substitute ground pork with mushrooms or use chicken if desired.
INGREDIENTS
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1 lb ground pork (or see other alternatives below!)
2 tbsp olive oil
1 medium white onion, peeled and diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
1 small green cabbage, chopped into bite-sized pieces
6–8 c. chicken or vegetable stock
2 tsp ground ginger
1 tsp toasted sesame oil
optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers (or store-bought wonton strips)
HOW TO MAKE EGG ROLL SOUP
Step 1: To a large stockpot, cook the ground pork for about 5 to 6 minutes over medium heat, stirring and flipping often until the pork is lightly browned. To a plate, transfer the pork using a slotted spoon and set aside.
Step 2: To the now-empty pot, add the olive oil along with the onion and saute for about 5 minutes. Add the carrots and garlic and continue to cook for another 2 minutes while stirring at times. Add the cabbage, stock, ginger, and cooked pork and stir until everything is combined.
Step 3: Cook further until the soup is simmering, then adjust the heat to medium-low. Cover the pot and continue to simmer for another 15 minutes until the carrots and cabbage are soft. Add the sesame oil and stir until incorporated. To taste, season with salt and black pepper.
Step 4: Remove from the heat and serve immediately garnished with your preferred toppings. Alternately, you store the soup in the fridge in sealed containers for up to 3 days or freeze for up to 3 months.
NOTES:
You can substitute the ground pork with either ground pork (or pork sausage, or shredded pork), ground chicken (or chicken sausage, or shredded chicken), smoked sausage, or mushrooms.
Into your desired shape/size, cut the egg roll, then fry briefly until golden to make homemade fried egg roll wrappers.
Ingredients
- 1 lb ground pork (or see other alternatives below!)
- 2 tbsp olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped into bite-sized pieces
- 6–8 c. chicken or vegetable stock
- 2 tsp ground ginger
- 1 tsp toasted sesame oil
- optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers (or store-bought wonton strips)
Instructions
Step 1: To a large stockpot, cook the ground pork for about 5 to 6 minutes over medium heat, stirring and flipping often until the pork is lightly browned. To a plate, transfer the pork using a slotted spoon and set aside.
Step 2: To the now-empty pot, add the olive oil along with the onion and saute for about 5 minutes. Add the carrots and garlic and continue to cook for another 2 minutes while stirring at times. Add the cabbage, stock, ginger, and cooked pork and stir until everything is combined.
Step 3: Cook further until the soup is simmering, then adjust the heat to medium-low. Cover the pot and continue to simmer for another 15 minutes until the carrots and cabbage are soft. Add the sesame oil and stir until incorporated. To taste, season with salt and black pepper.
Step 4: Remove from the heat and serve immediately garnished with your preferred toppings. Alternately, you store the soup in the fridge in sealed containers for up to 3 days or freeze for up to 3 months.
Notes
You can substitute the ground pork with either ground pork (or pork sausage, or shredded pork), ground chicken (or chicken sausage, or shredded chicken), smoked sausage, or mushrooms. Into your desired shape/size, cut the egg roll, then fry briefly until golden to make homemade fried egg roll wrappers.
