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Egg Roll Soup

Egg roll soup with ginger-soy broth and tender shredded cabbage—made in one pot for easy weeknight serving. Ground pork simmered with carrots and garlic creates a savory base, then finished with green onions and crispy wonton strips.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground pork
  • 1 lb ground pork or chicken Use whichever you prefer; chicken is a lighter swap.
Vegetables
  • 4 cup cabbage, thinly shredded
  • 2 carrot carrots, julienned or shredded Shred to match the cabbage for even tenderness.
  • 3 green onions, sliced
Aromatics & seasonings
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 tbsp vegetable oil Used for browning the meat.
  • salt To taste.
  • pepper To taste.
Toppings
  • 1 Crispy wonton strips
  • 1 sesame seeds
  • 1 extra green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat and add 2 tablespoons vegetable oil. Brown the ground pork (or chicken), breaking it up, until no longer pink, then drain excess fat.
Build the aromatics
  1. Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant.
Simmer the soup base
  1. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring the mixture to a boil.
  2. Add the shredded cabbage and carrots. Simmer for 8-10 minutes, stirring occasionally, until the vegetables are tender.
Finish & serve
  1. Stir in the sliced green onions and season with salt and pepper to taste.
  2. Ladle the soup into bowls and top each serving with crispy wonton strips, sesame seeds, and extra green onions.

Notes

Pro tip: drain excess fat after browning to keep the broth clean and less greasy. Store leftovers in the refrigerator up to 3 days; freeze the soup base (without wonton strips) up to 2 months, then reheat and add fresh toppings. For a lower-sodium option, use reduced-sodium soy sauce and taste at the end to adjust salt.