One-Pot Egg Roll Soup (Printable Version)

A comforting soup featuring ground pork, cabbage, and ginger inspired by classic egg roll flavors.

# What You'll Need:

→ Protein and Aromatics

01 - 1 pound ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil

→ Vegetables

06 - 1 medium yellow onion, diced
07 - 1 cup shredded carrots
08 - 4 cups green cabbage, thinly sliced
09 - 1/2 cup green onions, chopped

→ Broth and Seasonings

10 - 6 cups chicken broth, low sodium
11 - 1 tablespoon rice vinegar
12 - Salt and pepper to taste

→ Optional Add-Ins

13 - 2 eggs, beaten for egg drop style
14 - Red pepper flakes or sriracha to taste

# Steps to Follow:

01 - In a large soup pot or Dutch oven over medium-high heat, add ground pork. Break up with a wooden spoon and cook until browned and no longer pink, about 5 to 7 minutes. Season with salt and pepper. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the pork. Sauté for 3 to 4 minutes until fragrant and onions begin to soften.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring to a gentle boil.
04 - Once simmering, add shredded carrots and sliced cabbage. Reduce heat to medium-low and simmer for about 15 minutes until vegetables are tender but not mushy. Stir in half of the chopped green onions.
05 - For egg drop style, slowly drizzle beaten eggs into the simmering soup while stirring in a circular motion to create delicate ribbons.
06 - Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed. Ladle soup into bowls, garnish with remaining green onions, and add sriracha or red pepper flakes for heat if desired.

# Additional Tips::

01 -
  • The entire soup lives in one pot, which means less cleanup and more time to actually enjoy your meal instead of scrubbing pans.
  • It tastes like you spent hours building layers of flavor, but the whole thing comes together in thirty minutes of actual cooking.
  • Ground pork becomes silky in the broth, cabbage softens into tender ribbons, and everything tastes like comfort wrapped in warmth.
02 -
  • Don't drain all the fat from the cooked pork—a little bit is what gives the broth richness and silkiness, so leave at least a tablespoon behind.
  • The cabbage will release water as it cooks, so taste before you add more salt or soy sauce, because the flavor will concentrate as everything simmers down.
03 -
  • If your broth tastes a little flat even after seasoning, add a teaspoon of rice vinegar—it wakes everything up without making it taste sour.
  • Ground chicken or turkey works beautifully if you don't have pork, and honestly, the soup doesn't notice the difference because the broth carries all the flavor.
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