Easy Egg Roll Soup with Green Onions and Ginger — One Pot Healthy Dinner

This One Pot Healthy Dinner brings all the crunchy, savory joy of an egg roll into a steaming bowl of soup — no frying, no rolling, just pure comfort. Ground pork, crisp cabbage, bright ginger, and scallions simmer together into a clean, flavorful broth that’s fast to make and impossible not to love.

Brief introduction to the recipe

If you crave the taste of egg rolls but want something lighter and way simpler, this recipe answers the call. It captures the familiar flavors — pork, cabbage, sesame, and ginger — then turns them into a soothing, soul-warming broth. It’s a hybrid: part Spring Roll Soup, part egg-drop silkiness (if you add the egg), and fully weekend-or-weeknight friendly.

This pot delivers big flavor with minimal fuss. Who wouldn’t want dinner that checks the comfort box without stealing the whole evening?

Why you’ll love this soup

• Fast and forgiving. It comes together in one pot and handles substitutions like a champ.
• Meal-prep friendly. Make a double batch and you’ve got lunch for days.
• Flexible for diets. Lean pork, veggie-forward broth, and easy ways to lower carbs — a nice entry among New Low Carb Recipes.
• Comfort without heaviness. It hits the satisfying savory notes of egg rolls while staying brothy and bright.
• Crowd-pleaser. Adults and kids usually clear their bowls — true story.

The story behind the bowl

I turned this into my weeknight staple one winter when I wanted Chinese takeout vibes without the takeout guilt. I had cabbage to use, a package of ground pork in the fridge, and a craving for something gingery. After a few tweaks — more ginger, less oil, an egg swirl — the family declared it “keepable.” That’s the kind of endorsement I’ll take home.

The Key Ingredients (and Why You Need Them)

• Ground pork — it adds savory richness and a meaty bite that mimics classic egg roll filling. For a lighter option, swap in ground turkey or chicken.
• Garlic & fresh ginger — these two aromatics build the backbone of the broth. Ginger brings warmth and brightness; garlic deepens savory flavor.
• Sesame oil & soy sauce — sesame oil lends toasted aroma; soy sauce supplies umami and salt. Low-sodium soy sauce keeps things balanced.
• Cabbage — thinly sliced cabbage recreates the crisp texture of an egg roll without frying. Napa or green cabbage both work.
• Carrots & onion — they add sweetness, color, and body to the broth.
• Chicken broth — the primary liquid that carries all the flavors. Use low-sodium if you want better control of seasoning.
• Rice vinegar — a dash brightens the soup and balances richness.
• Green onions — they give fresh pop at the end; reserve some for garnish.
• Eggs (optional) — swirl beaten eggs into the hot soup for silky ribbons — a nod to classic egg-drop technique.
• Red pepper flakes or sriracha (optional) — for anyone who likes a little heat.

Bold tip: use fresh ginger — it makes a noticeable difference. Powdered ginger won’t deliver the same pop.

How to Make It

Follow these clean, straightforward steps for dependable results.

1. Brown the pork. Heat a large, heavy-bottomed pot over medium-high. Add ground pork, break it up, and cook until no pink remains (about 5–7 minutes). Season lightly with salt and pepper. Drain excess fat if the pot looks greasy.
2. Sauté aromatics. Reduce heat to medium. Add diced onion, minced garlic, and grated ginger to the pot. Sauté until fragrant and the onion softens, about 3 minutes. The aromatics should smell warm and bright.
3. Build the base. Stir in soy sauce and sesame oil, then add the chicken broth and rice vinegar. Bring the mixture to a gentle boil. Taste and adjust salt or soy sauce — this is your flavor foundation.
4. Add the vegetables. Toss in shredded carrots and sliced cabbage. Reduce heat to a simmer and cook for 10–15 minutes, until the cabbage softens but still has a bit of texture. Add half the chopped green onions during the last couple of minutes to infuse mild onion flavor.
5. Optional egg swirl. If you want silky ribbons, beat the eggs in a small bowl. Turn the heat to low and slowly drizzle the eggs into the simmering soup while stirring in a circular motion. The eggs will set into delicate strands instantly.
6. Finish and serve. Taste and adjust seasoning. Ladle into bowls, top with the remaining chopped green onions, and add a drizzle of sriracha or sprinkle of red pepper flakes for heat if desired.

Bold tip: reserve some pasta or rice water? (kidding) — instead, reserve no water; reserve your tasting adjustments and add them slowly. Taste incrementally.

Pro tips for perfect results

• Don’t overcook the cabbage. Keep it tender-crisp for texture contrast — overcooked cabbage turns mushy.
• Brown the pork well. Getting some caramelization on the pork boosts depth.
• Use low-sodium broth so you control salt levels; soy sauce adds salt too.
• Ginger-forward is the way. If you like bright, warming flavor, add an extra tablespoon of freshly grated ginger.
• Egg swirl technique: pour the beaten egg thinly from a fork or spoon while stirring gently to create fine ribbons.
• For a clearer broth, skim foam/fat off after pork browning. Not necessary, but it looks cleaner.
• Reheat gently. Don’t boil leftover soup; simmer to preserve texture.

Bold tip: if you want extra umami, stir in a teaspoon of fish sauce at the end — tiny amount goes a long way.

Variations to try

• Vegetarian spring roll soup: swap ground pork for crumbled firm tofu or cooked lentils and use vegetable stock. Still satisfying and tasty.
• Low-carb version: skip the egg swirl and serve over cauliflower rice or add extra veggies — perfect for fans of New Low Carb Recipes.
• Spicy sesame ginger: stir in chili-garlic sauce and top with toasted sesame seeds.
• Seafood twist: replace pork with ground shrimp or chopped shrimp for a lighter, briny take.
• Noodle upgrade: add cooked rice noodles or udon to make the bowl heartier — transforms the soup into a lunch-sized meal.
• Crockpot method: brown pork, then transfer everything to a slow cooker. Cook on low 4–6 hours; add cabbage near the end.

Best ways to serve

This soup stands alone beautifully, but you can pair it with:

• Crispy wonton strips — bake or fry square wonton wrappers and scatter them on top for crunch.
• Steamed rice or cauliflower rice — spoon soup over rice for a bowl that fills up hungry eaters.
• Quick sesame cucumber salad — bright, vinegary cucumber slices cut through the warmth and richness.
• Steamed greens — bok choy or baby spinach sautéed with garlic works great on the side.

Bold tip: finish with fresh green onions and a squeeze of lime for an immediate bright lift.

Quick tips for storage and leftovers

• Fridge: Store in an airtight container for up to 4 days. The cabbage softens over time but the flavor holds.
• Freezer: Freeze without adding egg ribbons. Defrost overnight in the fridge and reheat gently on the stovetop.
• Reheat: Warm on the stove over medium-low, add a splash of broth or water if the soup concentrates. If using egg ribbons, add fresh ones when reheating.

Bold tip: do not freeze egg ribbons — they break down and become rubbery.

FAQs

Final thoughts — why this belongs in your weekly rotation

This One Pot Healthy Dinner proves you don’t need complicated techniques to get restaurant-level flavor. It sits comfortably in the realm of Stir Fry Soup and Pot Of Soup comfort food — hearty, healthy, and grounding. It’s a recipe that scales, stores, and adapts to personal taste, and it’s perfect for anyone who loves a warm bowl that’s both nourishing and exciting.

So next time you crave egg-roll flavor without the frying pan, grab a pot and make this simple, satisfying soup. Your weeknight self will high-five your future self for the leftovers. FYI: it reheats like a champ.

Follow me on Pinterest for daily new recipes.

Print

One Pot Healthy Dinner, Spring Roll Soup, New Low Carb Recipes, Stir Fry Soup, Pot Of Soup, Grounding Foods, Hearty Healthy Soups, Pork Soup Recipes Asian, Ground Pork Soup Recipes