Description
Satisfy your cravings with this flavorful Egg Roll Soup recipe. Discover a new twist on a classic favorite!
Ingredients
Scale
- 1 pound (450g) ground pork, chicken, or turkey
- 2 tablespoons sesame oil, divided
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups (300g) green cabbage, thinly sliced
- 2 large carrots, julienned (about 1 cup)
- 1 cup shiitake mushrooms, sliced (optional)
- 6 cups (1.4 liters) chicken or vegetable broth
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha sauce (adjust to taste)
- 1 teaspoon white pepper
- 4 green onions, sliced (white and green parts separated)
- 2 tablespoons cornstarch mixed with 3 tablespoons water (optional thickener)
- Salt to taste
- Sesame seeds for garnish
Instructions
- ‘Step 1: Prepare the Base Heat 1 tablespoon of sesame oil in a large Dutch oven or soup pot over medium-high heat. Add the ground meat, breaking it into small pieces, and cook until nicely browned and no longer pink, about 5-7 minutes. The key here is developing good caramelization for deeper flavor, so resist stirring too frequently. Once browned, transfer the meat to a plate lined with paper towels to drain excess fat, leaving about 1 tablespoon of drippings in the pot.
- Step 2: Create the Flavor Foundation Return the pot to medium heat and add the remaining tablespoon of sesame oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, grated ginger, and white parts of the green onions, cooking just until fragrant, about 30 seconds. This aromatic base gives your Egg Roll Soup that authentic Asian flavor profile that makes it so craveable.
- Step 3: Build the Soup Return the browned meat to the pot and add the mushrooms if using. Pour in the chicken broth, half of the soy sauce, rice vinegar, and white pepper. Bring the mixture to a gentle boil, then reduce to a simmer and let it cook for about 10 minutes to allow the flavors to meld together. Your kitchen should now be filled with an amazing aroma that rivals your favorite takeout place!
- Step 4: Add the Vegetables Add the shredded cabbage and julienned carrots to the simmering broth. These vegetables are the heart of any egg roll, and timing is crucial—they should cook just long enough to soften slightly while maintaining some crunch. Let the soup simmer for another 5-7 minutes until the vegetables are crisp-tender. If you prefer a thicker soup, now’s the time to stir in the cornstarch slurry, whisking continuously until slightly thickened.
- Step 5: Final Seasoning and Serving Turn off the heat and stir in the remaining soy sauce, sriracha (adjusting for your preferred spice level), and the green parts of the scallions. Taste and adjust seasonings as needed. Ladle your Egg Roll Soup into bowls, garnish with a sprinkle of sesame seeds, and serve immediately for the best texture experience. The soup should steam invitingly, with the colorful vegetables creating an appetizing presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg