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One-Pot Egg Roll Soup with Green Onions and Ginger Recipe

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4.5 from 110 reviews

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.

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
  • 1/2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://alinacooks.com/one-pot-egg-roll-soup-with-green-onions-and-ginger-recipe/