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–+ servings
Egg Roll Soup

Savory Egg Roll Soup: A Cozy Twist on Takeout Comfort

Enjoy the comforting warmth of Egg Roll Soup, a quick and healthy twist on your favorite takeout meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb ground pork provides hearty protein and rich flavor that mimics traditional egg rolls.
  • salt and pepper essential for seasoning, tailor to your taste preference.
  • 2 tbsp coconut oil adds a subtle sweetness and enhances the overall flavor profile.
  • 1 small yellow onion, diced offers a sweet, aromatic base to the soup.
  • 3 cloves garlic, minced infuses the dish with a robust flavor and irresistible aroma.
  • 1 small thumb ginger, peeled and grated adds warmth and a zesty kick to your Egg Roll Soup.
  • 1 cup carrots, shredded provides crunch and a touch of natural sweetness.
  • 1 head green cabbage, sliced into strips the star vegetable that mimics the fillings of an egg roll.
  • 6 cups chicken broth forms the flavorful liquid base that brings all the ingredients together.
  • 2 tbsp coconut aminos a soy sauce alternative for a lower-sodium, savory kick.
  • 1 tbsp rice vinegar adds a hint of acidity that brightens the soup.
  • 2 tbsp green onion, chopped to sprinkle on top for a fresh, vibrant finish.
  • Sriracha optional, to taste for an extra spicy kick.

Equipment

  • Large Pot

Method
 

How to Make Egg Roll Soup
  1. In a large pot, brown the ground pork over medium heat, sprinkling a bit of salt and pepper. Cook until no longer pink, about 5-7 minutes. Set aside and drain excess fat.
  2. Melt the coconut oil in the same pot on medium heat. Add the diced onion, minced garlic, and grated ginger, sautéing for about 4 minutes until they become fragrant and softened.
  3. Stir in the shredded carrots and sauté for another 2-3 minutes. Then add the sliced cabbage, stirring for a few minutes to let it just begin to soften.
  4. Pour in the chicken broth along with the browned pork and coconut aminos. Stir everything together, then bring to a boil. Reduce heat to a simmer and let cook for 20-25 minutes, until the cabbage is wilted and tender.
  5. Once ready, add the rice vinegar and give it a good stir to combine all the flavors harmoniously.
  6. Adjust seasoning with salt and pepper to taste. Top the soup with chopped green onion right before serving for that fresh touch!
  7. Optional: Drizzle with Sriracha for an extra punch of heat!

Nutrition

Serving: 1bowlCalories: 345kcalCarbohydrates: 16gProtein: 25gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 70mgCalcium: 6mgIron: 12mg

Notes

Use Fresh Ingredients for best flavor. Mind the Heat to retain cabbages' texture. Adjust flavors according to taste. Store leftovers safely in the fridge or freezer for later enjoyment.

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