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A pot of delicious Egg Roll Soup, garnished with fresh green onions. Ready to serve!

Egg Roll Soup

This egg roll soup is a flavorful and easy way to enjoy the taste of egg rolls in a comforting soup. It's packed with vegetables and savory broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon sesame oil
  • 1 pound ground pork
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 4 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 2 large eggs lightly beaten
Optional Garnishes
  • sesame seeds
  • Sriracha

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

  1. Heat the sesame oil in a large pot over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
  3. Pour in the chicken broth and soy sauce. Bring the mixture to a boil.
  4. Add the shredded cabbage and carrots. Reduce the heat and simmer for 5-7 minutes, or until the vegetables are tender-crisp.
  5. Stir in the sliced green onions.
  6. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create ribbons.
  7. Serve hot, garnished with sesame seeds and Sriracha if desired.

Notes

You can substitute ground chicken or turkey for the pork. For a vegetarian option, omit the pork and use vegetable broth.