Go Back
Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

One-Pot Egg Roll Soup

This one-pot egg roll soup captures all the savory flavors of a classic egg roll—pork, ginger, garlic, and cabbage—without the fuss of wrapping and frying. It's a simple, adaptable, and comforting meal that comes together in about 30 minutes, making it perfect for a weeknight dinner. The recipe is also Keto-Friendly and Low Carb, offering a healthy yet delicious option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound Ground Pork (Substitute with ground chicken or turkey if desired.)
  • 4 cloves Garlic (minced)
  • 2 tablespoons Fresh Ginger (grated) (Ground ginger can work in a pinch.)
  • 1 tablespoon Soy Sauce (Use gluten-free tamari if needed.)
  • 1 tablespoon Sesame Oil
  • 1 medium Yellow Onion (diced) (Shallots work for a milder flavor.)
  • 6 cups Chicken Broth (low sodium) (Vegetable broth for vegetarian options.)
  • 1 cup Shredded Carrots (Can be swapped for red bell pepper.)
  • 4 cups Green Cabbage (thinly sliced) (Napa cabbage is a great alternative.)
  • 1/2 cup Green Onions (chopped) (Hold back some for garnish.)
  • 1 tablespoon Rice Vinegar (Apple cider vinegar is a suitable substitute.)
  • Salt and Pepper (Season to taste.)
  • 2 Beaten Eggs (optional) (Omit if you prefer a lighter dish.)
  • Red Pepper Flakes or Sriracha (optional) (For a splash of heat.)

Equipment

  • Large Dutch oven or soup pot
  • Spoon
  • microplane

Method
 

Instructions
  1. Brown the Pork: In a large Dutch oven or soup pot, heat the sesame oil over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until it's browned and cooked through. Drain off any excess grease.
  2. Sauté the Aromatics: Add the diced yellow onion, minced garlic, and grated ginger to the pot with the pork. Cook for 2-3 minutes, stirring frequently, until the onion becomes translucent and the garlic and ginger are fragrant. This step builds the foundational flavor of the soup.
  3. Build the Broth: Pour in the chicken broth and soy sauce. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
  4. Add the Vegetables: Once simmering, add the shredded carrots and thinly sliced cabbage to the pot. Stir them into the broth and continue to simmer for about 5-7 minutes, or until the cabbage has wilted to your desired tenderness. For a crunchier texture, cook for a shorter time.
  5. Finishing Touches: Remove the pot from the heat. Stir in the chopped green onions and the rice vinegar. The vinegar adds a subtle tang that brightens all the other flavors. Season with salt and pepper to your liking.
  6. Add the Egg (Optional): If you're using the eggs, slowly drizzle the beaten eggs into the soup while stirring gently. The hot broth will cook them into delicate ribbons, similar to an egg drop soup, adding richness and texture.
  7. Serve and Garnish: Ladle the hot egg roll soup into bowls. Garnish with the remaining green onions and a sprinkle of red pepper flakes or a swirl of Sriracha if you'd like a little heat.

Notes

For the best flavor, use fresh aromatics like ginger and garlic. To prevent soggy cabbage, add it towards the end of cooking (simmer for 5-7 minutes). This recipe is versatile: substitute pork with ground chicken, turkey, or crumbled tofu. For a gluten-free version, use tamari instead of soy sauce. The soup can be stored in an airtight container in the refrigerator for up to 4 days.