Egg Roll Soup with a Flavorful Asian Twist Recipe

Introduction

This Egg Roll Soup captures all the savory flavors of your favorite egg rolls in a warm, comforting bowl. Packed with ground pork, fresh vegetables, and a flavorful broth, it’s a quick and satisfying dish perfect for any day of the week.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 lb ground pork (or ground chicken)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced (for garnish)
• 1 boiled egg, halved (optional, for garnish)

Instructions

1. Step 1: In a large pot, heat the vegetable oil over medium heat. Add the ground pork or chicken and cook until browned, breaking it up with a spoon as it cooks.
2. Step 2: Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for 2 to 3 minutes, until fragrant and the onion softens.
3. Step 3: Stir in the shredded cabbage and carrots. Cook for an additional 2 minutes until the vegetables start to soften.
4. Step 4: Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, and ground black pepper. Bring the soup to a simmer over medium heat.
5. Step 5: If you like heat, add red pepper flakes now. Let the soup simmer for 10 to 15 minutes until the vegetables are tender and the flavors meld together.
6. Step 6: Serve the soup hot, garnished with sliced green onions and, if desired, halved boiled eggs for an extra touch.

Tips & Variations

• Substitute ground chicken or turkey for a leaner protein option.
• Add a splash of fish sauce for a deeper umami flavor.
• For a vegetarian version, omit the meat and use vegetable broth with tofu cubes instead.
• Adjust red pepper flakes to control the spice level to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot. The flavors usually deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of pork?

Yes, ground chicken works perfectly and creates a lighter version of the soup while maintaining great flavor.

Can I freeze Egg Roll Soup?

While it can be frozen, the vegetables may become softer upon thawing. For best texture, consume within 1-2 months, and reheat gently to preserve flavor.

Egg Roll Soup with a Flavorful Asian Twist Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

This Egg Roll Soup with a Flavorful Asian Twist is a comforting and delicious bowl inspired by classic egg rolls. Combining ground pork or chicken, fresh vegetables, and savory seasonings, this soup offers a nutritious, easy-to-make meal perfect for a cozy lunch or dinner. Enhanced with ginger, garlic, and soy sauce, it delivers authentic Asian flavors with a healthy and light broth base.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 tablespoon vegetable oil
• 1/2 lb ground pork (or ground chicken)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)

Garnish

• 2 green onions, sliced
• 1 boiled egg, halved (optional)

Instructions

1. Brown the Meat: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the ground pork or chicken and cook until browned, breaking it up with a spoon to ensure even cooking.
2. Sauté Aromatics: Add the diced onion, minced garlic, and grated fresh ginger to the pot. Sauté for 2-3 minutes until the onion softens and the mixture becomes fragrant.
3. Add Vegetables: Stir in the shredded cabbage and shredded carrots, cooking for an additional 2 minutes so the vegetables begin to soften but maintain some texture.
4. Add Broth and Seasonings: Pour in the chicken broth along with soy sauce, rice vinegar, sesame oil, and ground black pepper. Stir well to combine all ingredients.
5. Simmer the Soup: Bring the mixture to a simmer over medium heat. Optionally, add red pepper flakes for heat. Let the soup simmer gently for 10-15 minutes until the vegetables are tender and all flavors meld together.
6. Serve and Garnish: Ladle the hot soup into bowls. Garnish with sliced green onions and optional boiled egg halves for an added protein and presentation boost.

Notes

• You can substitute ground chicken or turkey for pork as a leaner protein option.
• For a vegetarian version, replace ground meat with tofu and use vegetable broth instead.
• Adjust red pepper flakes according to your preferred spice level or omit completely.
• Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
• Adding a dash of toasted sesame seeds or a drizzle of chili oil before serving adds extra flavor depth.

Keywords: egg roll soup, Asian soup recipe, ground pork soup, quick Asian soup, comfort food, simple soup recipe