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

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5 from 110 reviews

This One-Pot Egg Roll Soup combines the savory flavors of classic egg roll fillings into a comforting and easy-to-make soup. Ground pork, fresh ginger, and garlic create a rich broth that is enhanced by crisp cabbage, shredded carrots, and green onions. Finished with optional egg ribbons for extra silkiness and customizable heat, this soup delivers all the taste of an egg roll in a warm, nourishing bowl.

Ingredients

Protein and Aromatics

  • 1 lb ground pork
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil

Vegetables

  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 4 cups green cabbage, thinly sliced
  • 1/2 cup green onions, chopped (divided)

Broth

  • 6 cups chicken broth (low sodium preferred)
  • 1 tablespoon rice vinegar
  • Salt and pepper, to taste

Optional Add-Ins

  • 2 beaten eggs
  • Red pepper flakes or sriracha, for heat

Instructions

  1. Brown the Ground Pork: In a large soup pot over medium-high heat, add the ground pork and break it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper as it cooks. Drain excess fat if necessary.
  2. Add Aromatics: Add the diced onion, minced garlic, and grated ginger to the pot with the cooked pork. Sauté for 3–4 minutes until fragrant and the onions begin to soften.
  3. Build the Soup Base: Stir in soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring the mixture to a gentle boil.
  4. Add Vegetables: Once boiling, add shredded carrots and sliced cabbage. Reduce heat to medium-low and simmer for 15 minutes or until vegetables are tender but still crisp. Add half of the chopped green onions to soften in the broth.
  5. Optional Egg Swirl (Egg Drop Style): Slowly drizzle the beaten eggs into the simmering soup while stirring in a circular motion. The eggs will cook immediately and form delicate ribbons throughout the soup.
  6. Final Seasoning and Serve: Taste the soup and adjust salt, pepper, or soy sauce as needed. Ladle soup into bowls and garnish with the remaining green onions. Add sriracha or red pepper flakes if desired for heat.

Notes

  • You can substitute ground chicken or turkey for pork for a leaner option.
  • Use low-sodium chicken broth to better control salt levels.
  • To make it vegetarian, omit the pork and use vegetable broth instead.
  • The egg swirl step is optional but adds a lovely silky texture reminiscent of egg drop soup.
  • Add spice according to your heat preference using sriracha or red pepper flakes.
  • This soup keeps well refrigerated for 3-4 days and reheats nicely.

Find it online: https://crispcharm.com/one-pot-egg-roll-soup-with-green-onions-and-ginger-recipe/