Description
Egg Roll Soup is a comforting and flavorful dish that brings the essence of traditional egg rolls into a warm, hearty broth. Packed with vegetables, protein, and aromatic spices, it’s an easy-to-make meal perfect for any day of the week.
Ingredients
Scale
- 1 pound ground pork (or chicken)
- 4 cups chicken or vegetable broth
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional toppings: sesame seeds, sriracha, crispy wonton strips
Instructions
- Cook the Meat: In a large pot, brown the ground pork over medium heat until fully cooked, breaking it apart as it cooks. Drain any excess fat if necessary.
- Sauté Aromatics: Add minced garlic and ginger to the pot, cooking for 1-2 minutes until fragrant.
- Add Broth and Vegetables: Pour in the broth, then add the coleslaw mix and half of the sliced green onions. Stir to combine.
- Season the Soup: Add soy sauce, rice vinegar, sesame oil, and season with salt and pepper. Bring the soup to a simmer.
- Simmer: Let the soup simmer for about 10-15 minutes, allowing the flavors to meld and the vegetables to soften.
- Serve: Ladle the soup into bowls and garnish with remaining green onions, sesame seeds, and sriracha if desired.
Notes
- Feel free to customize the protein or add more vegetables based on your preferences. Leftover meats can also be used!
- For a vegetarian version, substitute ground meat with tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g