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Egg Roll Soup

Egg roll soup with a ginger-soy broth, tender cabbage, and carrots simmered until silky. Ground pork simmers with garlic and ginger, then finishes with green onions and crunchy wonton strips on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Egg roll soup base
  • 1 lb ground pork or chicken Use pork for a richer flavor; chicken keeps it lighter.
  • 4 cup cabbage, thinly shredded
  • 2 carrots, julienned or shredded
  • 3 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 3 green onions, sliced
  • 2 tbsp vegetable oil Used for browning the meat.
  • 0.5 Crispy wonton strips For topping; add right before serving for maximum crunch.
  • 0.25 tbsp sesame seeds For topping.
  • 0.25 extra green onions for serving Optional garnish.
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat and build the broth
  1. Heat a large Dutch oven over medium-high heat and add the vegetable oil. Brown the ground pork, breaking it up as it cooks, then drain excess fat.
  2. Add the garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant.
  3. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring the mixture to a boil.
Simmer the vegetables
  1. Add the thinly shredded cabbage and julienned/shredded carrots to the boiling broth. Simmer for 8-10 minutes until the vegetables are tender.
  2. Stir in the sliced green onions and season with salt and pepper to taste. Let the soup stand briefly so flavors settle, then serve.
Serve
  1. Ladle the soup into bowls and top with crispy wonton strips and sesame seeds. Finish with extra green onions for serving.

Notes

Pro tip: If you want the wonton strips stay extra crisp, add them at the very end (or keep them on the side). Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop. Freezing isn’t recommended because the cabbage can soften too much. For a lighter option, use ground turkey or chicken instead of pork.