This Egg Roll Soup brings the flavors of your favorite fried egg roll into a comforting, warming bowl. The savory broth is filled with tender pork, crunchy cabbage, and a hint of ginger, topped off with crispy wonton strips for added texture. It’s the perfect soup to cozy up with on chilly days!
- Ingredients:
- 1 tablespoon sesame oil
- 1 lb ground pork (or chicken)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cabbage (green or napa)
- 1/2 cup shredded carrots
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 green onions, chopped
- 2 boiled eggs, sliced (optional topping)
- Fresh cilantro, chopped (optional garnish)
- Wonton wrappers, cut into strips (optional garnish)
- Heat sesame oil in a large pot over medium heat. Add the ground pork (or chicken) and cook until browned, breaking it up into small pieces as it cooks.
- Add the diced onion and minced garlic to the pot and sauté for about 2-3 minutes, until fragrant.
- Stir in the shredded cabbage and carrots, cooking for another 3-4 minutes until softened.
- Pour in the chicken broth, soy sauce, rice vinegar, grated ginger, and red pepper flakes (if using). Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Season the soup with salt and pepper to taste.
- To serve, ladle the soup into bowls and top with sliced boiled eggs, green onions, cilantro, and crispy wonton strips if desired.
Kcal: 350 kcal | Servings: 4 servings
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