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–+ servings
One-Pot Egg Roll Soup

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

One-Pot Egg Roll Soup is a warm and comforting dish capturing savory flavors. Perfect for busy nights, low-carb and clean-eating approved.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Pork Substitute with ground chicken or turkey for a lighter option
  • 4 cloves Garlic, minced Use garlic powder for a milder taste
  • 2 tablespoons Fresh Ginger, grated Substitutable with ground ginger in a pinch (1 tablespoon)
  • 1 tablespoon Soy Sauce Opt for tamari for a gluten-free version
  • 1 tablespoon Sesame Oil Replace with vegetable oil if unavailable
  • 1 medium Yellow Onion, diced Shallots can be used for a milder flavor
  • 1 cup Shredded Carrots Can substitute with parsnips
  • 4 cups Green Cabbage, thinly sliced Napa cabbage works well too
  • 6 cups Chicken Broth, low sodium Vegetable broth for a vegetarian version
  • 1 tablespoon Rice Vinegar Lemon juice can be used as a substitute
For Garnish and Spice
  • ½ cup Chopped Green Onions, divided Scallions are a suitable alternative
  • Salt and Pepper To taste
  • 2 Beaten Eggs (optional) Omit for a lighter soup
  • Red Pepper Flakes or Sriracha (optional) For heat; adjust based on desired spice level

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for One-Pot Egg Roll Soup
  1. In a large pot over medium-high heat, add the ground pork and season with salt and pepper. Cook for 5-7 minutes until browned and fully cooked, breaking apart with a spatula. Drain excess fat.
  2. Reduce heat to medium, add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until onions are translucent and fragrant.
  3. Stir in soy sauce and sesame oil, mixing well. Pour in 6 cups of low-sodium chicken broth and bring to a gentle boil.
  4. Introduce shredded carrots and sliced green cabbage, adjust heat to medium-low. Simmer for about 15 minutes until vegetables are tender but still crunchy.
  5. If desired, slowly drizzle in beaten eggs while stirring gently to create ribbons of egg throughout the soup.
  6. Taste and adjust seasoning with more salt, pepper, or soy sauce as needed. Ladle the soup into bowls, top with chopped green onions and red pepper flakes or Sriracha as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in freezer-safe containers for up to 2 months, avoiding egg swirl if freezing.

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