Go Back
–+ servings
One-Pot Egg Roll Soup

One-Pot Egg Roll Soup: Cozy Comfort in Every Bowl

One-Pot Egg Roll Soup combines savory ground pork and crisp cabbage for a low-carb delight.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Ground Pork or ground chicken/turkey
  • 1 tablespoon Sesame Oil
  • 1 cup Shredded Carrots can substitute bell peppers
  • 4 cups Green Cabbage thinly sliced; napa cabbage works well
  • 4 cups Low-Sodium Chicken Broth or vegetable broth for vegetarian option
  • 1 diced Yellow Onion or shallots for a milder taste
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated; ground ginger can work as a substitute
  • 1 4 tablespoons Soy Sauce or gluten-free tamari if needed
  • 2 tablespoons Rice Vinegar or apple cider vinegar
  • 2 beaten Eggs optional
  • 1 teaspoon Red Pepper Flakes or Sriracha; adjust to spice preference
  • Green Onions chopped, for garnish

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, brown 1 pound of ground pork for 5–7 minutes, then drain excess fat.
  2. Add 1 diced yellow onion, 3 cloves of minced garlic, and 1 tablespoon of grated fresh ginger to the pot and sauté for 3–4 minutes.
  3. Pour in ¼ cup of soy sauce, 1 tablespoon of sesame oil, and 2 tablespoons of rice vinegar, then add 4 cups of low-sodium chicken broth.
  4. Bring to a gentle boil over high heat for 3-4 minutes.
  5. Stir in 1 cup of shredded carrots and 4 cups of thinly sliced green cabbage, then reduce heat to low and simmer for 15 minutes.
  6. Drizzle in 2 beaten eggs while stirring gently, cooking for approximately 1 minute.
  7. Taste and adjust seasoning with salt and pepper, then garnish with reserved chopped green onions and serve.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 175mgSodium: 760mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 120IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

For a lighter soup, skip the eggs. Store leftovers without eggs for better texture. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!