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

Introduction

This cozy one-pot egg roll soup captures all the flavors of a classic egg roll in a warm, comforting bowl. Featuring ground meat, fresh ginger, and crisp cabbage, it’s a quick and satisfying meal perfect for any day.

Ingredients

• 1 pound ground meat (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, to taste
• 2 beaten eggs (optional; omit if you prefer a lighter dish)
• Red pepper flakes or sriracha (optional; for a splash of heat)

Instructions

1. Step 1: In a large pot over medium-high heat, add the ground meat. Cook for about 5–7 minutes, stirring frequently until browned and no longer pink. Drain any excess fat.
2. Step 2: Add the diced yellow onion, minced garlic, and grated ginger to the pot with the meat. Sauté for 3–4 minutes until the onions become translucent and fragrant.
3. Step 3: Stir in the soy sauce, sesame oil, and rice vinegar, mixing well with the meat and aromatics. Pour in the chicken broth and bring the mixture to a gentle boil.
4. Step 4: Once the broth is bubbling, add the shredded carrots and thinly sliced green cabbage. Reduce the heat and let the soup simmer for about 15 minutes.
5. Step 5: If using eggs, slowly drizzle the beaten eggs into the soup while stirring gently in a circular motion to create ribbons.
6. Step 6: Taste the soup and season with salt and pepper as needed. Serve topped with the remaining chopped green onions and a sprinkle of red pepper flakes or sriracha if desired.

Tips & Variations

• Use ground chicken or turkey for a lighter version of the soup without sacrificing flavor.
• Swap green cabbage with napa cabbage for a softer texture and milder taste.
• For a vegetarian option, replace meat with extra-firm tofu and use vegetable broth.
• Add a splash of toasted sesame seeds on top for extra crunch and nuttiness.
• Adjust the heat by adding more or less red pepper flakes or sriracha according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. To maintain the best texture, add fresh green onions when serving leftover soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup holds up well when made a day in advance. Just store it in the refrigerator and reheat before serving. If adding eggs, it’s best to add them fresh during reheating for the best texture.

What can I use instead of rice vinegar?

Apple cider vinegar makes a great substitute for rice vinegar and will provide a slightly different but still pleasant tang to the soup.

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

Print Recipe

★★★★★

4.7 from 122 reviews

This Cozy One-Pot Egg Roll Soup combines the savory flavors of ground meat, fresh ginger, garlic, and crunchy vegetables in a comforting broth. Perfect for an easy weeknight dinner, this soup delivers the delicious taste of egg rolls without the hassle of frying, all made in one pot for quick cleanup.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-American

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 pound Ground meat (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 medium Yellow Onion (diced; shallots work for a milder flavor)

Liquids and Seasoning

• 1 tablespoon Soy Sauce (use gluten-free tamari if needed)
• 1 tablespoon Sesame Oil
• 6 cups Chicken Broth (low sodium; vegetable broth for vegetarian options)
• 1 tablespoon Rice Vinegar (apple cider vinegar is a suitable substitute)
• Salt and Pepper (season to taste)

Vegetables and Garnishes

• 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)

Optional Ingredients

• 2 Beaten Eggs (optional; omit if you prefer a lighter dish)
• Red Pepper Flakes or Sriracha (optional; for a splash of heat)

Instructions

1. Brown the meat: In a large pot, heat over medium-high heat and add the ground meat. Cook for about 5–7 minutes, stirring frequently until the meat is browned and no longer pink. Drain any excess fat.
2. Sauté aromatics: Add the diced yellow onion, minced garlic, and grated ginger to the pot with the browned meat. Sauté for 3–4 minutes until the onions are translucent and aromatic.
3. Add liquids and seasonings: Stir in the soy sauce, sesame oil, and rice vinegar, combining well with the meat and aromatics. Pour in the chicken broth and bring the mixture to a gentle boil.
4. Add vegetables: Once the broth is bubbling, add the shredded carrots and thinly sliced green cabbage. Reduce heat and let the soup simmer for about 15 minutes.
5. Incorporate eggs (optional): If you’re adding eggs, slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion to create silky ribbons.
6. Season and serve: Taste the soup and adjust seasoning with salt and pepper. Serve topped with the remaining chopped green onions and add red pepper flakes or sriracha if desired for extra heat.

Notes

• For a vegetarian version, replace ground meat with tofu or omit completely and use vegetable broth.
• Ground chicken or turkey is a lighter alternative to ground pork or beef.
• To make the soup gluten-free, use tamari instead of soy sauce.
• Fresh ginger offers the best flavor but ground ginger can be substituted if necessary.
• Adjust the amount of beaten eggs or omit them according to preference for a lighter or richer broth.
• Leftover soup stores well in the refrigerator for up to 3 days.
• Add a splash of sriracha or red pepper flakes for a spicy kick.

Keywords: egg roll soup, one-pot soup, ground meat soup, easy dinner, comfort food, Asian-inspired soup, quick soup recipe