Total time: 25 mins | Serves: 8
Egg rolls are a staple at home, but let us face it, we don’t normally have the luxury to whip them up due to time restraints. But this egg roll soup will absolutely do the trick! This soup has all the same flavors we love from egg rolls without the hassle. Exceptionally easy to make, quick, and scrumptious! This egg roll soup requires just ten ingredients to make. And these ingredients are all pantry staples! The cabbage slightly adds a bit of structure and flavor to the soup while the ginger adds a fresh zing! Combine them with the rest of the ingredients and you’ll have the best egg roll soup!
INGREDIENTS
2 tbsp extra-virgin olive oil
1 lb ground pork
1 yellow onion, finely chopped
4 cloves garlic, minced
2 tsp fresh ginger, grated
2 medium carrots, finely chopped
1 small green cabbage, thinly sliced
1/3 c. green onion, finely chopped, plus more for garnish
6 c. low-sodium chicken broth
1 1/2 tsp sesame oil
How to make Egg Roll Soup
Step 1: On medium-high, heat a large stock pot or Dutch oven. Once the pot is hot, add the ground beef and sear until the meat is browned.
Step 2: To the pot, add the olive oil and onion. Saute the onion for about 8 to 10 minutes or until tender and translucent. Next, add the garlic and ginger. Continue to cook for an additional 1 to 2 minutes or until aromatic.
Step 3: To taste, season with salt and pepper. Add the sesame oil and stir well.
Step 4: Add the cabbage to the pot along with the pork and chicken broth. Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Allow the mixture to simmer for about 15 to 20 minutes or until the cabbage is soft.
Step 5: As needed, adjust the seasoning according to taste.
Step 6: Ladle the soup into serving bowls and serve immediately, garnished with some green onions. Enjoy!
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb ground pork
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 medium carrots, finely chopped
- 1 small green cabbage, thinly sliced
- 1/3 c. green onion, finely chopped, plus more for garnish
- 6 c. low-sodium chicken broth
- 1 1/2 tsp sesame oil
Instructions
Step 1: On medium-high, heat a large stock pot or Dutch oven. Once the pot is hot, add the ground beef and sear until the meat is browned.
Step 2: To the pot, add the olive oil and onion. Saute the onion for about 8 to 10 minutes or until tender and translucent. Next, add the garlic and ginger. Continue to cook for an additional 1 to 2 minutes or until aromatic.
Step 3: To taste, season with salt and pepper. Add the sesame oil and stir well.
Step 4: Add the cabbage to the pot along with the pork and chicken broth. Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Allow the mixture to simmer for about 15 to 20 minutes or until the cabbage is soft.
Step 5: As needed, adjust the seasoning according to taste.
Step 6: Ladle the soup into serving bowls and serve immediately, garnished with some green onions. Enjoy!
