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–+ servings
One-Pot Egg Roll Soup

One-Pot Egg Roll Soup: Cozy Comfort for Quick Meals

One-Pot Egg Roll Soup is a quick, low-carb dish full of savory ground pork, cabbage, and zesty ginger, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Pork Main protein source providing savory flavor; substitute with ground chicken or turkey for lighter options.
  • 1 medium Yellow Onion Diced; shallots can be used for a milder taste.
  • 4 cloves Garlic Minced; fresh is best for optimal flavor.
  • 2 tablespoons Fresh Ginger Grated; ground ginger can be a quick substitute.
  • 1 tablespoon Soy Sauce Use gluten-free tamari for a gluten-free version.
  • 1 tablespoon Sesame Oil Substitute with olive oil if desired.
  • 6 cups Low-Sodium Chicken Broth Vegetable broth works for vegetarian versions.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used as a substitute.
For the Vegetables
  • 4 cups Green Cabbage Thinly sliced; Napa cabbage is a suitable alternative.
  • 1 cup Shredded Carrots Adds sweetness and color; can be replaced by red bell pepper for variation.
  • ½ cup Green Onions Chopped; keep some for garnishing before serving.
Optional Add-Ins
  • 2 Beaten Eggs Optional; enhances richness and provides a silky texture.
  • Red Pepper Flakes or Sriracha Optional; adjust according to your spice preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Brown the Pork: In a large pot set over medium-high heat, add the ground pork and cook for 5-7 minutes, breaking it apart until it’s browned and no longer pink. Drain any excess fat.
  2. Sauté Aromatics: Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for about 3-4 minutes until the onions become translucent.
  3. Build Soup Base: Stir in the soy sauce, sesame oil, and rice vinegar followed by the chicken broth. Bring the mixture to a gentle boil.
  4. Add Vegetables: Once bubbling, add the shredded carrots and sliced cabbage. Reduce heat, cover, and let it simmer for 15 minutes.
  5. Optional Egg Swirl: Slowly drizzle in the beaten eggs into the simmering soup. Stir gently for about 1 minute to create silky ribbons.
  6. Final Seasoning & Serve: Taste and adjust the seasoning with salt and pepper. Ladle into bowls and garnish with green onions and a sprinkle of red pepper flakes or Sriracha.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor. Substitute ingredients as desired for nutrition and taste variations. Store leftovers properly to maintain quality.

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