Egg Roll Soup Recipe
Egg Roll Soup is a delicious, healthy twist on the classic egg roll. Packed with savory ground pork, fresh ginger, and crisp vegetables like cabbage and carrots, this soup captures all the flavors of a traditional egg roll but in a comforting, easy-to-make broth. It’s quick, flavorful, and perfect for a cozy meal on a cold day.
Plus, it’s fully customizable with toppings like sesame seeds, green onions, or a splash of sriracha for an extra kick! A light yet hearty soup, it’s a great way to enjoy the tastes of takeout without the frying.
Egg Roll Soup Recipe
Ingredients:
1 tablespoon olive oil
1 lb ground pork (or you can use ground chicken or turkey)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
4 cups chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cups shredded green cabbage
1 cup shredded carrots
1/4 teaspoon freshly ground black pepper
Salt, to taste
Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha
Instructions:
Cook the Protein:
In a large pot, heat the olive oil over medium-high heat. Add the ground pork and cook, breaking it up into smaller pieces, until browned. Drain off any excess fat.
Sauté the Aromatics:
Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for about 2-3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Add Liquid and Veggies:
Pour in the chicken stock, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer. Once simmering, add the shredded cabbage and carrots. Season with black pepper and salt, adjusting the flavor as needed.
Simmer and Cook:
Let the soup simmer for about 10-15 minutes, or until the cabbage wilts and the carrots soften to your desired texture.
Serve:
Ladle the soup into bowls, then garnish with chopped green onions, sesame seeds, and a drizzle of sriracha if you’d like a bit of heat. Serve hot and enjoy!
Tips:
For added crunch, toss in a handful of bean sprouts just before serving.
If you’re looking for a low-carb option, simply skip the rice and enjoy the soup as is.
This Egg Roll Soup offers all the comforting flavors of a classic egg roll but in a healthy, hearty soup form. It’s perfect for a cozy, nutritious meal!
Notes:
Protein Substitutions:
You can use ground chicken or ground turkey as lighter alternatives to ground pork. Both will still give you a savory, flavorful broth, but the pork adds a richer, more traditional flavor. If you’re looking for a more plant-based version, try tofu or tempeh, crumbled to mimic the texture of ground meat.
Adjusting the Vegetables:
The soup is versatile in terms of vegetables. If you want to add more texture or variety, feel free to toss in mushrooms, snow peas, or bell peppers. These veggies will complement the cabbage and carrots while adding color and flavor.
For more crunch, bean sprouts are a great addition, and they can be stirred in at the end of cooking for extra texture.
Flavor Variations:
To elevate the flavor, try adding a touch of sesame oil along with the olive oil for an extra layer of richness.
If you enjoy a bit of spice, increase the amount of ginger or add a small amount of chili garlic sauce to give the soup some heat.
Rice vinegar can be swapped with apple cider vinegar or white wine vinegar if you don’t have rice vinegar on hand, though rice vinegar gives it a unique, milder tang.
Making It Low-Carb:
This soup is naturally low in carbs, but if you want to make it even lighter, you can skip the rice or noodles. It’s delicious as is, with the cabbage and carrots providing plenty of body and texture.
Broth Options:
If you prefer a richer broth, use low-sodium chicken broth or beef broth for a deeper flavor. For a vegetarian version, opt for vegetable broth.
Adjust the amount of soy sauce and salt based on the type of broth you choose, especially if you’re using a salty store-bought option.
Make Ahead & Storing:
This soup keeps well in the fridge for up to 3 days. Store it in an airtight container and reheat on the stove. If it thickens, simply add a splash of broth or water to adjust the consistency.
It’s not ideal to freeze this soup, as the vegetables and broth may lose their texture when thawed.
Toppings:
Don’t skip the toppings! Chopped green onions, sesame seeds, and a little sriracha elevate this soup and add a nice contrast to the warmth of the broth. You could also add a dollop of hoisin sauce for sweetness or a splash of lime juice for a burst of freshness.
Nutrition Information:
Calories: 280 kcal | Protein: 20 g | Fat: 18 g | Saturated Fat: 3 g | Trans Fat: 0 g | Carbohydrates: 12 g | Dietary Fiber: 3 g | Sugars: 5 g | Cholesterol: 60 mg | Sodium: 800 mg | Potassium: 500 mg
Frequently Asked Questions:
Can I use a different type of meat in this recipe?
Yes! You can easily substitute the ground pork with ground chicken, ground turkey, or even ground beef if you prefer.
For a vegetarian version, try using tofu or tempeh, crumbled to mimic the texture of ground meat.
Just keep in mind that the flavor profile might change slightly depending on the type of meat you choose.
Can I make this soup ahead of time?
Yes, you can make Egg Roll Soup ahead of time! It actually tastes even better the next day as the flavors meld together.
After cooking, allow the soup to cool, then store it in an airtight container in the refrigerator for up to 3 days.
When reheating, you may want to add a splash of broth or water if the soup thickens too much.
Can I freeze Egg Roll Soup?
Yes, you can freeze the soup, but be aware that the texture of the cabbage may soften upon reheating.
To freeze, let the soup cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 2 months.
When ready to reheat, thaw it overnight in the fridge and warm it up on the stove, adding a bit of extra broth if needed.
Can I make this soup spicier?
Absolutely! If you want to add more heat to your Egg Roll Soup, you can increase the amount of ginger, or add some chili garlic sauce, red pepper flakes, or a few dashes of sriracha.
For a more intense kick, drizzle sriracha on top when serving, or add fresh sliced jalapeños to the soup while it’s simmering.
What if I don’t have rice vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar, though rice vinegar gives the soup a milder, more subtle tang.
If you prefer a slightly sweeter flavor, you can even use seasoned rice vinegar, which has added sugar and salt, but be sure to adjust the amount of soy sauce or salt in the recipe accordingly to balance the flavor.
Can I skip the ginger, or is it essential to the flavor?
While fresh ginger adds a unique, aromatic flavor to the soup, you can skip it if you prefer.
If you don’t have fresh ginger, you could use a small amount of ground ginger (about 1/2 teaspoon), but the flavor will be less vibrant.
However, the soup will still taste delicious without it, though it might lack that signature ginger kick.
Can I use pre-shredded cabbage and carrots instead of fresh?
Yes, pre-shredded cabbage and carrots are a convenient option and can be used in place of fresh vegetables.
Just make sure to check the freshness of the pre-shredded veggies and avoid ones that have been sitting in the fridge for too long, as they may lose their crispness.
You can also use coleslaw mix (which usually contains cabbage and carrots) as a shortcut.
How can I adjust the soup if it’s too salty?
If your soup turns out too salty, it could be from the soy sauce or broth.
To balance the flavor, try adding more low-sodium chicken broth or water to dilute it.
You can also add a bit of unsweetened coconut milk for richness or some extra cabbage and carrots to help absorb the excess salt.
Taste as you go and adjust the seasonings accordingly.
Can I make this soup spicier without using sriracha?
Yes, there are several ways to make the soup spicier without sriracha:
Add crushed red pepper flakes or chili garlic sauce for heat.
Freshly chopped jalapeños or Thai bird’s eye chilies can also be added during the sautéing step for a fresh, bold heat.
If you like a more fragrant, spicy kick, you can add a small amount of five-spice powder or Chinese chili oil to enhance the flavor profile.
Can I make this soup in advance and store it for later?
Yes, Egg Roll Soup keeps well in the fridge for 3-4 days.
After cooking, let it cool completely before transferring it to an airtight container.
Reheat the soup on the stovetop, adding a bit of broth if it has thickened.
The cabbage and carrots may soften more after sitting, but the soup will still be delicious.
If you want to make it ahead and freeze it, be mindful that the texture of the cabbage may change slightly upon thawing, but the flavor will remain great.