One-Pot Egg Roll Soup with Green Onions and Ginger Recipe

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Cozy One-Pot Egg Roll Soup with Green Onions and Ginger Recipe, Made Simple

There’s something deeply comforting about a bowl of hot soup simmered with fresh ginger, crisp cabbage, and that familiar, savory ground pork. I love how this One-Pot Egg Roll Soup with Green Onions and Ginger Recipe brings the beloved flavors of an egg roll to your dinner bowl, without the fuss of frying or rolling. It’s like wrapping yourself in a warm, toasty blanket on a chilly afternoon.

You’ll find this soup is incredibly forgiving and versatile, making it a go-to weeknight meal. From skillet to soup pot, everything cooks together effortlessly, and the blend of ginger and green onions adds a bright, aromatic lift that plays beautifully against the rich pork and crunchy vegetables. Plus, it’s easy to make it your own—whether you like it silky with egg ribbons or extra spicy with a sriracha kick.

Grab a large pot and settle in—this recipe is like a weekend chat in the kitchen, warm, inviting, and full of tasty secrets you’ll want to keep coming back to.

Ingredient Lowdown

• 1 lb ground pork: The savory backbone—rich, juicy, and adds deep comfort.
• 4 cloves garlic (minced): Small but mighty, for that fragrant, mouthwatering base.
• 2 tablespoons fresh ginger (grated): Bright, peppery, and warming; lifts the broth beautifully.
• 1 tablespoon soy sauce: Umami magic that seasons everything evenly.
• 1 tablespoon sesame oil: Adds a toasty, nutty layer—signature egg roll flavor here.
• 1 medium yellow onion (diced): Adds sweetness and body to the soup base.
• 1 cup shredded carrots: For vibrant color and gentle, natural sweetness.
• 4 cups green cabbage (thinly sliced): The crisp texture that makes this soup so satisfying.
• 1/2 cup green onions (chopped, divided): Some cook in, some garnish for freshness and pop.
• 6 cups chicken broth: Look for low sodium for more control; it’s your flavorful canvas.
• 1 tablespoon rice vinegar: Adds brightness and balances the richness.
• Salt and pepper: To taste, for final seasoning adjustments.
• Optional: 2 beaten eggs for silky ribbons, plus red pepper flakes or sriracha if you want heat.

Set Up for Success

Before you get started, have all your ingredients prepped and ready to go. Dice, shred, and measure everything—you’ll thank me once the savory smells start filling your kitchen, and you’re ready to move smoothly from step to step. No oven needed—you’ll just need a large, heavy soup pot or Dutch oven to get that perfect golden browning on the pork and to build your soup layers in one pot.

Step-by-Step: One-Pot Egg Roll Soup with Green Onions and Ginger Recipe

Let’s get this soup bubbling with flavor. Each step is crafted so your kitchen smells inviting and each bite delivers on that classic egg roll goodness—crispy, aromatic, and utterly delicious.

1. Brown the Ground Pork: Heat your soup pot over medium-high and add the ground pork. Use a wooden spoon to break it apart, stirring until it’s toasty golden and no longer pink, about 5–7 minutes. Season lightly with salt and pepper as it cooks. If you see excess fat, carefully drain it to avoid a greasy finish.
2. Add Aromatics: Toss in the diced onion, minced garlic, and freshly grated ginger. Stir and sauté gently for 3–4 minutes until your kitchen fills with that warm, mouthwatering aroma and the onions begin to soften—an essential flavor-building step.
3. Build the Soup Base: Stir in the soy sauce, sesame oil, and rice vinegar, mixing well to coat everything in those toasty, tangy notes. Pour in the chicken broth, then raise the heat and bring it all to a gentle boil. This is where the magic starts to deepen.
4. Add Vegetables: Once the broth is simmering, add the shredded carrots and cabbage. Lower the heat to medium-low and let the soup simmer for about 15 minutes, allowing the vegetables to become tender but still maintain a little crunch. Toss in half of the chopped green onions to soften and meld into the broth.

5. Optional Egg Swirl (Egg Drop Style): If you love those silky egg ribbons, slowly drizzle the beaten eggs into the simmering soup while stirring gently in a circular motion. Watch as the eggs cook instantly, forming delicate, glossy swirls that add richness and texture.
6. Final Seasoning and Serve: Taste your soup and adjust the seasoning with salt, pepper, or a splash more soy sauce. Ladle into warm bowls and sprinkle the remaining green onions on top for a fresh zing. Add a drizzle of sriracha or a pinch of red pepper flakes if you’re craving some heat.

Flavor Twists for One-Pot Egg Roll Soup with Green Onions and Ginger Recipe

• Add shiitake mushrooms for a deeper earthy note that plays well with pork and ginger.
• Swap ground pork for ground turkey or chicken for a lighter yet still tasty variation.
• Use napa cabbage instead of green cabbage for a softer, more delicate leaf texture.
• Mix in water chestnuts or bamboo shoots for crunch reminiscent of traditional egg roll fillings.
• Add a splash of hoisin sauce in step 3 for a subtle sweetness and complexity.
• Finish with fresh cilantro or Thai basil for an herbal twist that brightens the bowl.

Storage & Make-Ahead Tips

• Store leftover soup in airtight containers in the fridge for up to 3 days—reheat gently to maintain crisp vegetables.
• Freeze without eggs to keep texture intact; add fresh beaten eggs when reheating for the best silky ribbons.
• Prep veggies and aromatics a day ahead to speed up cooking time, storing them separately in the fridge.
• To reheat, warm slowly on the stovetop and add a splash of broth or water if the soup has thickened too much.

One-Pot Egg Roll Soup with Green Onions and Ginger Recipe FAQs

• Can I use chicken instead of pork? Absolutely! Ground chicken or turkey works well for a lighter soup, just keep the same cooking method to develop flavor.
• What if I don’t have fresh ginger? You can use 1 teaspoon of ground ginger in a pinch, but fresh ginger really brightens the soup and is worth having on hand.
• How do I keep the veggies from getting mushy? Simmer just until tender, about 15 minutes. Overcooking cabbage or carrots will lose their lovely texture.
• Can I make this vegetarian? To keep it veggie-friendly, swap pork for tofu or mushrooms and use vegetable broth instead of chicken broth. The ginger and green onion combo still delivers great flavor.
• Why add rice vinegar? It balances the richness with a mild acidity, brightening the broth—don’t skip it unless you want a flatter flavor.

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