Description
A cozy, one-pot spin on classic egg rolls — savory ground pork, bright ginger and garlic, crisp cabbage and carrots all simmered in a fragrant broth. Ready fast and easy to customize (egg ribbons, heat, or extra greens), this soup delivers all the egg-roll vibes without the wrapper.
Ingredients
Protein & aromatics
- 1 lb ground pork
- 4 cloves garlic, minced
- 2 Tbsp fresh ginger, grated
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Vegetables
- 1 medium yellow onion, diced
- 1 cup carrots, shredded
- 4 cups green cabbage, thinly sliced
- 1/2 cup green onions, chopped (reserve some for garnish)
Broth & seasoning
- 6 cups chicken broth (use low-sodium if you prefer)
- 1 Tbsp rice vinegar
- Salt and freshly ground black pepper, to taste
Optional add-ins
- 2 beaten eggs (for silky egg-drop ribbons)
- Red pepper flakes or sriracha for a spicy kick
Instructions
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Heat a large soup pot over medium-high. Add the ground pork and break it up with a spoon. Cook until nicely browned and no pink remains, about 5–7 minutes. Season lightly with salt and pepper and drain excess fat if there’s a lot.
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Toss the diced onion, minced garlic, and grated ginger into the pot. Cook, stirring occasionally, until the onion softens and the aromatics release their fragrance — roughly 3–4 minutes.
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Add the soy sauce, sesame oil, and rice vinegar, stirring to combine. Pour in the chicken broth and bring the mixture to a gentle boil.
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Once bubbling, add the shredded carrots and sliced cabbage. Turn the heat down to a medium simmer and cook until the vegetables are tender-crisp, about 12–15 minutes. Stir in half of the chopped green onions so they mellow into the broth.
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(Optional) For egg ribbons: reduce heat slightly and slowly drizzle the beaten eggs into the simmering soup while stirring in a circular motion. The eggs will set into delicate strands immediately.
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Taste and adjust seasoning with salt, pepper, or an extra splash of soy sauce. Ladle into bowls and finish with the remaining green onions. If you like heat, add sriracha or a sprinkle of red pepper flakes.
Notes
- Quick tips
- Brown the pork well for deeper flavor.
- Don’t overcook the cabbage — you want some bite.
- To make this gluten-free, substitute tamari for soy sauce.