One-Pot Egg Roll Soup with Green Onions and Ginger Recipe is a cozy, flavorful soup that captures all the comforting tastes of your favorite egg roll but in a warm, soothing bowl of broth. It’s one of those recipes I love making when I want something quick, satisfying, and a little special without pulling out a bunch of pots and pans. You’ll enjoy how the savory ground pork, zesty ginger, and crisp cabbage come together for a comforting meal perfect on chilly weeknights or whenever you need a hug in a bowl. If you’re someone who loves the crispy flavors of egg rolls but craves something lighter and easier to eat, this soup is going to be your new go-to!
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What Makes This So Good
This soup nails that nostalgic egg roll flavor you love, but with a light, broth-based twist that feels fresh and clean. The ginger and green onions bring a bright note that wakes up your taste buds, while the ground pork adds a lovely savory depth. Plus, it all comes together in one pot, so cleanup is a breeze—you’ll have more time to enjoy your meal.
- Big Flavor, Minimal Fuss: Combining classic egg roll ingredients in a simple soup format means maximum taste with minimal effort.
- Family-Friendly: Everyone—from picky eaters to spice lovers—will find something to enjoy here.
- Simple Ingredients: You likely already have everything needed in your fridge or pantry.
- Works Any Night: Whether it’s a busy weeknight or a lazy weekend, this recipe fits seamlessly into your schedule.
Ingredient Guide
Let’s talk about the ingredients for this One-Pot Egg Roll Soup with Green Onions and Ginger Recipe so you can understand why each plays a key role and how you can tailor it to your pantry and taste.
- Ground pork: I always reach for ground pork here because it’s fatty enough for rich flavor without being heavy. Feel free to swap chicken or turkey if you prefer leaner meat.
- Garlic & fresh ginger: Fresh always gives a brighter, cleaner flavor rather than powdered. Use your fingers to grate ginger finely for that fresh zing in the broth.
- Soy sauce: A splash of soy sauce adds salty umami that brings all the ingredients together. Low sodium is fine if you want more control over saltiness.
- Sesame oil: A little goes a long way; this toasted oil boosts that unmistakable egg roll aroma you’re after.
- Vegetables: Cabbage, carrots, and green onions add crunch, color, and sweetness. Shred the cabbage thin so it softens just right in the broth but still offers texture.
- Chicken broth: The base of your soup—you’ll want a good quality broth here. Homemade if you have it, or a trusted store-bought version.
- Rice vinegar: Just a touch cuts through the richness and brightens the flavors.
- Optional eggs: Adding a beaten egg swirl at the end is completely optional but highly recommended if you like egg drop textures.
Quick Reminder: Full measurements are in the recipe card below.
How to Make One-Pot Egg Roll Soup with Green Onions and Ginger Recipe
Step 1 — Prep & Ready
Start by mincing your garlic and grating fresh ginger—these fresh aromatics are the soul of your soup. Dice the yellow onion into small pieces for quick, even cooking. Shred the cabbage thinly; large chunks don’t soften well and lose that satisfying egg roll crunch. Shred the carrots finely, too, to blend sweetness without overpowering the broth. Chop the green onions, but save half for garnish at the end. Make sure your pot is large enough for all those hearty ingredients and preheat it over medium-high heat to get a good sizzle going when you add the pork.
Step 2 — Cook with Confidence
Brown the ground pork in your soup pot, breaking it up into small bits with a wooden spoon. You'll notice it starts to release its fragrant, savory aroma—that’s your cue for the next step. Season lightly with salt and pepper as it cooks, then drain excess fat if there’s too much. Toss in the onions, garlic, and ginger, sautéing until the onions soften and everything smells heavenly, about 3–4 minutes. Add soy sauce, sesame oil, and rice vinegar, stirring to incorporate their bold personalities into the mix. Pour in the broth and bring everything to a gentle boil before lowering the heat to maintain a lively simmer. Add shredded carrots and cabbage, then half the green onions. Let this cook for about 15 minutes until the vegetables soften, but still keep a nice bite.
Step 3 — Finish & Serve
This is where you can add the perfect finishing touch: slowly drizzle in beaten eggs while stirring gently to create delicate, silky ribbons in the soup. This step adds a lovely creamy texture without heaviness. Taste your broth and adjust seasoning—maybe a pinch more salt or a touch of soy sauce. Ladle into bowls and top generously with the remaining fresh green onions for a bright pop of flavor and color. For spice lovers, a drizzle of sriracha or a sprinkle of red pepper flakes adds an exciting kick that pairs so well with the savory broth. Serve hot and enjoy the cozy aroma filling your kitchen.
Extra Helpful Tips
A few little tricks I've picked up when making this One-Pot Egg Roll Soup with Green Onions and Ginger Recipe to ensure it truly shines in your kitchen.
- Watch for This Sign: When the cabbage turns a vibrant green and the broth smells bright and savory—your soup is ready for those eggs (if using) or final seasoning.
- Temperature Trick: Don’t let the soup boil too vigorously after adding vegetables; a gentle simmer keeps the textures tender without turning everything mushy.
- Prep-Ahead Option: You can prep all your veggies and even brown the pork a day ahead—store them separately in the fridge and finish the soup the next day for a super quick meal.
- Avoid This Common Mistake: Adding the eggs too quickly or all at once can create clumps instead of ribbons. Drizzle slowly and stir steadily for that silky egg drop effect.
Serve & Enjoy
Easy Enhancements
If you want to boost the flavor profile of your One-Pot Egg Roll Soup with Green Onions and Ginger Recipe, try adding a splash of toasted chili oil for warmth or a handful of fresh cilantro for an herbaceous twist. A squeeze of fresh lime brightens up the broth beautifully. For texture lovers, sprinkle toasted sesame seeds or crushed peanuts on top. Sometimes, I'll also stir in a little hoisin sauce for a subtle sweetness that rounds out the savory elements perfectly.
Tasty Pairings
This soup pairs wonderfully with simple sides like steamed jasmine rice or crispy spring rolls for a fuller meal. For drinks, a chilled green tea or even a light, crisp white wine complements the ginger and pork beautifully. For casual dinners, a cold beer works like a charm, balancing the warm, savory broth.
Quick Plating Tips
Serve the soup in wide, shallow bowls to showcase the colorful veggies and gentle egg ribbons. Add a small handful of freshly chopped green onions on top just before serving. For that eye-catching Instagram-worthy look, add a sprinkle of toasted sesame seeds and a tiny drizzle of chili oil or sriracha over the surface. A lime wedge on the side invites guests to customize their flavor, and that little splash of green and red makes the bowl pop.
Store, Freeze & Reheat
Fridge Storage
You can store leftover One-Pot Egg Roll Soup with Green Onions and Ginger Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting, though the cabbage might soften more. I recommend reheating gently to maintain texture and taste.
Freezer Friendly?
This soup freezes well if you skip adding the eggs before freezing, as eggs can become rubbery after thawing. Freeze in portioned airtight containers for up to 3 months. Thaw overnight in the fridge for best results to keep veggies from getting mushy or the broth from losing its brightness.
Reheat Like New
For reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and preserve textures. If you want to add eggs again, whisk fresh eggs in a little before serving. The microwave works in a pinch but try reheating in short bursts to avoid overheating which can dull the flavors and texture.
One-Pot Egg Roll Soup with Green Onions and Ginger Recipe FAQs
Absolutely! Swap the ground pork for firm tofu or tempeh and use vegetable broth in place of chicken broth. Omit the eggs or use a plant-based egg substitute if you want that texture.
The base soup is mild and very approachable. You can add heat with sriracha or red pepper flakes to taste, making it perfect for all spice levels.
Yes, pre-shredded veggies are a great time saver! Just make sure they’re fresh and add them at the same step as instructed so they don’t overcook.
If you prefer a thicker broth, mix a small slurry of cornstarch and cold water, then stir it in during the last few minutes of simmering. It thickens quickly, so add gradually to get the consistency you like.
Final Flavor Thoughts
I hope you find this One-Pot Egg Roll Soup with Green Onions and Ginger Recipe as comforting and delightful as I do. If you try it, please drop a rating or share your favorite tweaks—I love hearing how friends put their spin on it! Next time, maybe add shiitake mushrooms or swap pork for shrimp to mix things up. Either way, you’re just a few steps away from a bowl of cozy, delicious delight.
Print📖 Recipe
One-Pot Egg Roll Soup with Green Onions and Ginger Recipe
This One-Pot Egg Roll Soup with Green Onions and Ginger is a comforting and flavorful Asian-inspired soup that captures the essence of classic egg rolls in a warm, hearty broth. Featuring ground pork, fresh ginger, garlic, cabbage, and a splash of soy and sesame oil, this soup delivers savory, spicy, and aromatic notes with the option of an egg drop swirl for added richness. Perfect for a quick weeknight meal loaded with veggies and a cozy feel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Protein and Aromatics
- 1 lb ground pork
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Vegetables
- 1 medium yellow onion, diced
- 1 cup shredded carrots
- 4 cups green cabbage, thinly sliced
- ½ cup green onions, chopped (divided)
Broth
- 6 cups chicken broth (low sodium if preferred)
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Optional Add-Ins
- 2 beaten eggs
- Red pepper flakes or sriracha
Instructions
- Brown the Ground Pork: In a large soup pot over medium-high heat, add the ground pork and break it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper while cooking. Drain excess fat if necessary.
- Add Aromatics: Add the diced onion, garlic, and grated ginger to the pork in the pot. Sauté for 3–4 minutes until fragrant and the onions soften slightly.
- Build the Soup Base: Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring the mixture to a gentle boil.
- Add Vegetables: Once the broth is simmering, add the shredded carrots and sliced cabbage. Reduce heat to medium-low and simmer for about 15 minutes until the vegetables are tender but still crisp. Add half of the chopped green onions to soften in the broth.
- Optional Egg Swirl (Egg Drop Style): Slowly drizzle the beaten eggs into the simmering soup while stirring in a circular motion. The eggs will cook instantly, forming delicate ribbons.
- Final Seasoning and Serve: Taste the soup and adjust salt, pepper, or soy sauce as needed. Ladle into bowls and garnish with the remaining green onions. Add a drizzle of sriracha or a sprinkle of red pepper flakes for heat if desired.
Notes
- Use low sodium chicken broth to better control the salt level.
- For a vegetarian version, substitute ground pork with firm tofu or omit entirely and increase vegetables.
- The egg swirl is optional but adds silky texture and richness.
- Adjust spice levels by adding more or less sriracha or red pepper flakes.
- Drain excess fat after browning pork if you prefer a leaner soup.
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