Quick & Easy Egg Roll Soup

This warm bowl is quick to make and tastes like egg roll filling turned into soup. It uses simple ingredients and cooks fast.

introduction

This Quick & Easy Egg Roll Soup is simple, cozy, and ready in about 20 minutes. It uses ground pork, cabbage, carrots, and a clear broth for a light meal. If you like similar quick bowls, try a recipe like sausage egg roll in a bowl for another fast option.

why make this recipe

Make this soup because it is fast, warm, and uses few ingredients. It is low effort and good for weeknights. It also stretches well for more people and needs little cleanup. For a different take with stir-fry flavor, see this easy egg roll stir fry.

how to make Quick & Easy Egg Roll Soup

Brown the pork and cook the garlic and ginger. Add cabbage and carrots until they soften. Pour in broth and soy sauce, then simmer to blend flavors. Finish with green onions and a drizzle of sesame oil. This makes a clear, tasty soup with the same flavors as egg rolls.

Ingredients :

• 1 pound ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 3 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

Directions :

1. In a large pot, heat the sesame oil over medium heat.
2. Add the ground pork, break it apart, and cook until browned.
3. Add garlic and ginger, and sauté for 1–2 minutes.
4. Stir in the shredded cabbage and carrots, cooking until wilted.
5. Pour in the chicken broth and soy sauce, and bring to a boil.
6. Reduce heat and simmer for 10–15 minutes.
7. Season with salt and pepper, then garnish with green onions before serving.

how to serve Quick & Easy Egg Roll Soup

Serve hot in bowls. Add extra sliced green onions on top. You can add a few drops of sesame oil or a dash of soy sauce at the table. Serve with steamed rice or simple egg rolls on the side.

how to store Quick & Easy Egg Roll Soup

Cool the soup to room temperature, then store in airtight containers in the fridge for up to 3 days. Reheat on the stove over low heat until hot. Do not freeze the soup with cabbage if you want the best texture, but you can freeze the cooked pork and broth separately for up to 2 months.

tips to make Quick & Easy Egg Roll Soup

• Use thinly shredded cabbage so it softens quickly.
• If you want less fat, drain excess oil after browning the pork.
• Add the green onions at the end for fresh flavor.
• For a quicker meal, use pre-shredded carrots and cabbage.
• Try swapping ground pork for turkey or chicken for a lighter version, or check a similar hearty soup like kielbasa and veggies soup for more ideas.

variation (if any)

• Make it vegetarian: use crumbled tofu or cooked mushrooms instead of pork and use vegetable broth.
• Make it spicy: add a teaspoon of chili garlic sauce or a pinch of red pepper flakes.
• Make it saucier: add a splash more soy sauce or a little hoisin for depth.

FAQs

Q: Can I use ground chicken or turkey instead of pork?
A: Yes. Ground chicken or turkey work well. Brown them the same way.

Q: Can I make this ahead for lunch?
A: Yes. Store in the fridge and reheat gently on the stove. The cabbage will be softer after cooling.

Q: Is this recipe spicy?
A: No. It is mild. Add chili sauce or red pepper flakes if you want heat.

Q: Can I add noodles?
A: Yes. Add cooked noodles when serving so they do not soak up too much broth.

Q: How do I get more crunch?
A: Serve with raw shredded cabbage on top or add chopped water chestnuts.

Conclusion

For another clear egg roll soup recipe with similar flavors and step-by-step photos, see the detailed guide at Egg Roll Soup | Gimme Some Oven.

Quick & Easy Egg Roll Soup

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• Author: kaoucheegmail-com
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Pork

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Description

A warm, cozy soup that tastes just like egg roll filling, ready in about 20 minutes.

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Ingredients

Scale 1x2x3x

• 1 pound ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 3 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

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Instructions

1. In a large pot, heat the sesame oil over medium heat.
2. Add the ground pork, break it apart, and cook until browned.
3. Add garlic and ginger, and sauté for 1–2 minutes.
4. Stir in the shredded cabbage and carrots, cooking until wilted.
5. Pour in the chicken broth and soy sauce, and bring to a boil.
6. Reduce heat and simmer for 10–15 minutes.
7. Season with salt and pepper, then garnish with green onions before serving.

Notes

Serve hot in bowls, adding extra green onions and a drizzle of sesame oil if desired.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 60mg

Keywords: soup, quick recipe, easy dinner, egg roll flavors, weeknight meal