Craving the savory goodness of egg rolls but want something lighter and cozier? This egg roll soup transforms all your favorite filling ingredients into a warming, brothy bowl of comfort. It’s essentially an unwrapped egg roll in soup form, delivering those crave-worthy Asian-inspired flavors without the deep frying.
Perfect for chilly evenings or when you’re looking for a healthier twist on takeout favorites, this soup comes together in just 30 minutes using everyday ingredients you can find at any grocery store.
Why You’ll Love This
- Ready in just 30 minutes from start to finish
- Lighter and healthier than traditional egg rolls
- One-pot meal means minimal cleanup
- Naturally gluten-free (when using tamari instead of soy sauce)
- Great for meal prep – flavors improve overnight
Ingredients
- 1 lb ground pork
- 1 medium cabbage, shredded
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 8 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4 green onions, sliced
- Salt and pepper to taste
Instructions
- Brown ground pork in a large pot over medium-high heat, breaking it up as it cooks
- Add garlic and ginger, cook until fragrant, about 1 minute
- Stir in shredded cabbage and carrots
- Pour in chicken broth and soy sauce, bring to a boil
- Reduce heat and simmer for 10-15 minutes until vegetables are tender
- Stir in sesame oil
- Garnish with green onions before serving
Tips & Variations
- Swap ground pork for ground chicken or turkey for a lighter version
- Add mushrooms or water chestnuts for extra texture
- Make it spicy by adding sriracha or chili oil
- Use pre-shredded coleslaw mix to save time
- For extra authenticity, crumble wonton strips on top before serving
Serving Suggestions
Serve this hearty soup as a complete meal on its own, or pair it with a side of steamed rice for a more filling option. For added crunch, top with crispy wonton strips, chopped peanuts, or a sprinkle of sesame seeds.
Notes
- Stores well in the refrigerator for up to 4 days
- Soup will thicken as it sits; thin with additional broth when reheating
- Freeze in airtight containers for up to 3 months
FAQs
- Can I make this vegetarian? Yes, substitute the pork with crumbled firm tofu and use vegetable broth instead of chicken broth.
- Is this soup spicy? No, but you can easily add heat with sriracha, chili oil, or red pepper flakes.
- Can I make this in advance? Absolutely! The flavors actually improve after a day in the refrigerator.
- What if my soup is too thin? Let it simmer uncovered for a few extra minutes to reduce, or add a cornstarch slurry to thicken.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 lb ground pork
- 1 medium cabbage, shredded
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 8 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4 green onions, sliced
- Salt and pepper to taste
Steps
- Brown ground pork in a large pot over medium-high heat, breaking it up as it cooks
- Add garlic and ginger, cook until fragrant, about 1 minute
- Stir in shredded cabbage and carrots
- Pour in chicken broth and soy sauce, bring to a boil
- Reduce heat and simmer for 10-15 minutes until vegetables are tender
- Stir in sesame oil
- Garnish with green onions before serving
Notes
- Stores well in the refrigerator for up to 4 days
- Soup will thicken as it sits; thin with additional broth when reheating
- Freeze in airtight containers for up to 3 months
