One-Pot Egg Roll Soup

The first time my roommate walked in while I was making this soup, she looked genuinely confused. "Are you making egg rolls or soup?" she asked, eyeing the cabbage and pork bubbling away. I explained it was kind of both—all those crave-worthy flavors transformed into something spoonable and warm. Now it's the soup she requests whenever she's had a rough week.

Last winter, my brother called me at 9 PM, exhausted and hungry after a terrible shift at work. I walked him through making this soup over the phone, and something about hearing him crunch into those first bites of tender cabbage made me realize how special simple comfort food really is.

Ingredients

• Ground pork: The fat here adds incredible richness that leaner meats just can't replicate, but feel free to drain some if you prefer
• Fresh ginger: I've learned the hard way that jarred ginger doesn't compare—grate it fresh and your whole kitchen will come alive
• Green cabbage: Look for a head that feels heavy and has those crisp, tightly packed leaves that won't turn to mush in the broth
• Sesame oil: Just a tablespoon creates that unmistakable nutty aroma that makes everyone ask what you're cooking
• Chicken broth: Low sodium gives you control over the salt level, especially important since soy sauce brings plenty of savory depth

Instructions

Brown the pork:

Cook the ground pork in your soup pot over medium-high heat, breaking it up with a wooden spoon until it's no longer pink and has those lovely crispy edges

Bloom the aromatics:

Toss in the onion, garlic, and ginger, cooking until the scent fills your kitchen and the onions start turning translucent

Build the broth:

Pour in the soy sauce, sesame oil, rice vinegar, and chicken broth, then bring everything to a gentle bubble

Simmer the vegetables:

Add carrots and cabbage, reduce heat, and let simmer until the vegetables are tender but still have some bite, about 15 minutes

Add the egg ribbons:

Drizzle beaten eggs into the simmering soup while slowly stirring in circles to create those delicate ribbons everyone loves

Finish with freshness:

Stir in half the green onions, taste and adjust seasoning, then serve with remaining green onions scattered on top

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My neighbor smelled this cooking through an open window once and showed up with two empty bowls, asking if I'd discovered some secret family recipe. We ended up eating on her back porch while the kids played inside, and that's how this became my go-to for impromptu dinners.

Make It Your Own

Sometimes I'll add shiitake mushrooms or bell peppers when I want extra vegetables, and ground turkey works beautifully if you're avoiding pork. The broth base is incredibly forgiving.

Getting The Texture Right

The key is not overcooking the cabbage—you want it tender but still with enough structure to provide that satisfying crunch in every spoonful, just like an actual egg roll would have.

Perfect Pairings And Serving Ideas

A crisp dry Riesling cuts through the richness beautifully, or go with unsweetened iced tea for something non-alcoholic. I've also served this over steamed rice when I want something more substantial.

• Keep the red pepper flakes on the table so heat lovers can customize their bowls
• Extra lime wedges brighten everything up right before serving
• Store any leftovers separately from the garnishes to maintain texture

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There's something deeply satisfying about transforming all those egg roll flavors into a soup that hugs you back, especially on nights when you need comfort most.

Recipe FAQs

→ Can I make this soup gluten-free?

Yes, use tamari or certified gluten-free soy sauce and check that your chicken broth is gluten-free. Most ingredients are naturally gluten-free.

→ What protein alternatives work well?

Ground chicken, turkey, or even crumbled tofu make excellent substitutes for ground pork while maintaining the dish's character.

→ How long does this soup keep?

Store in an airtight container for up to 4 days. The flavors continue developing, making leftovers even tastier. Reheat gently on the stovetop.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. Skip the egg ribbons if freezing—add fresh when reheating for best texture.

→ How can I make it spicier?

Add sriracha, red pepper flakes, or fresh chili oil during cooking or as a garnish. Start with small amounts and adjust to taste.

→ What vegetables can I add?

Mushrooms, bell peppers, bean sprouts, or bok choy work beautifully. Add heartier vegetables earlier in the simmering process.