Total time: 25 mins | Serves: 8
I have an egg-roll obsession and this egg roll soup is the best I’ve ever tasted before! Not to mention, incredibly easy and quick to make using just a few simple ingredients. I have made this soup, so many times for years! I love how this soup turns out so well every time! Enjoy your favorite egg roll without the fuss with this very comforting, easy-to-make egg roll soup recipe.
This healthy egg roll soup is super satisfying. If you are a huge fan of egg rolls, I’m pretty sure that you’ll dig this egg rolls soup!
INGREDIENTS
1 1/2 tsp sesame oil
1 lb ground pork
1 yellow onion, finely chopped
4 cloves garlic, minced
2 medium carrots, finely chopped
2 tsp fresh ginger, grated
1 small green cabbage, thinly sliced
2 tbsp extra-virgin olive oil
1/3 c. green onion, finely chopped, plus more for garnish
6 c. low-sodium chicken broth
How to make The Best Egg Roll Soup
Step 1: Sear the ground pork in a hot large stock pot or Dutch oven over medium-high heat until no longer pink.
Step 2: Drizzle in the olive oil and add the onion and carrot. Saute for about 8 to 10 minutes or until tender and translucent. Then, add the garlic and ginger and continue to cook for another minute or two until aromatic.
Step 3: Generously season with salt and pepper. Then, add the sesame oil and stir well.
Step 4: To the pot, add the cabbage along with the pork and chicken broth. Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Allow the soup 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: Serve the egg roll soup hot garnished with some green onions. Enjoy!
Ingredients
- 1 1/2 tsp sesame oil
- 1 lb ground pork
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, finely chopped
- 2 tsp fresh ginger, grated
- 1 small green cabbage, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1/3 c. green onion, finely chopped, plus more for garnish
- 6 c. low-sodium chicken broth
Instructions
Step 1: Sear the ground pork in a hot large stock pot or Dutch oven over medium-high heat until no longer pink.
Step 2: Drizzle in the olive oil and add the onion and carrot. Saute for about 8 to 10 minutes or until tender and translucent. Then, add the garlic and ginger and continue to cook for another minute or two until aromatic.
Step 3: Generously season with salt and pepper. Then, add the sesame oil and stir well.
Step 4: To the pot, add the cabbage along with the pork and chicken broth. Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Allow the soup 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: Serve the egg roll soup hot garnished with some green onions. Enjoy!
