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

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★★★★★

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.

Ingredients

Scale

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

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