If you have ever wished for a soup that captures the savory crunch and unmistakable flavors of an egg roll, but in a warm, comforting bowl, this One-Pot Egg Roll Soup Recipe has your name on it. Bursting with tender ground pork, fresh veggies, and delicate egg ribbons, it’s a vibrant, crave-worthy dish that comes together quickly and with minimal fuss. Every spoonful delivers that perfect balance of bold Asian-inspired tastes with the ease of a wholesome homemade meal. Once you try this recipe, it’ll soon become your go-to when you want something cozy, delicious, and incredibly satisfying.
Ingredients You’ll Need
This One-Pot Egg Roll Soup Recipe shines because of its straightforward ingredients that work harmoniously to create layers of flavor and a lovely variety of textures. Each component brings something special to the table, whether a burst of freshness, a hint of aromatic heat, or a silky finish.
- Ground pork: Provides a rich, savory base with juicy, flavorful meat that makes the soup hearty and satisfying.
- Garlic cloves, minced: Infuses the broth with a warm, fragrant punch.
- Fresh ginger, grated: Adds a zingy, aromatic brightness that’s essential to that classic egg roll taste.
- Soy sauce: Brings umami depth and salty complexity.
- Sesame oil: Offers a nutty, toasted aroma that rounds out each spoonful beautifully.
- Yellow onion, diced: Builds a subtle sweetness and body in the soup.
- Shredded carrots: Introduce a pop of natural sweetness and vibrant orange color.
- Green cabbage, thinly sliced: Gives crunch and hearty vegetable goodness.
- Green onions, chopped: Provide fresh, bright notes both cooked in and sprinkled on top.
- Chicken broth: The comforting and flavorful base that ties everything together.
- Rice vinegar: Adds a gentle tang that balances the rich pork and soy.
- Salt and pepper: Essential for seasoning and enhancing the natural flavors.
- Eggs, beaten: Creates those delicate egg ribbons that make the soup feel extra special.
- Red pepper flakes or sriracha: Optional heat boost for those who love a little kick.
How to Make One-Pot Egg Roll Soup Recipe
Step 1: Brown the Pork
Start by warming your soup pot over medium-high heat and adding the ground pork. Use a wooden spoon to break it apart as it cooks, letting it brown evenly until no longer pink, which should take about 5 to 7 minutes. Season with salt and pepper during cooking, then carefully drain any excess fat to keep the soup light yet flavorful.
Step 2: Sauté Aromatics
Next, toss in the diced onion, minced garlic, and freshly grated ginger. Stir these fragrant aromatics with the browned pork for about 3 to 4 minutes, just until the onions soften and everything becomes wonderfully fragrant. This step layers in beautiful flavor and smell that fills your kitchen with warmth.
Step 3: Add Liquids
Now pour in the soy sauce, sesame oil, and rice vinegar, giving everything a good stir to combine. Then, add the chicken broth and bring it all to a gentle boil. This broth is the heart of your soup, carrying all those bright and savory notes through every spoonful.
Step 4: Simmer Vegetables
Toss in the shredded carrots and thinly sliced cabbage. Reduce the heat to medium-low and let the soup simmer gently for 15 minutes. This softens the vegetables just right while preserving a pleasant texture and vibrant flavors. Stir in half of the chopped green onions to deepen the fresh vegetable taste.
Step 5: Add Egg Ribbons
This part is always fun to watch—slowly drizzle the beaten eggs into the simmering soup while stirring in a circular motion. The eggs cook instantly into delicate ribbons that look beautiful and add a silky smoothness to the broth, making the soup truly stand out.
Step 6: Season and Serve
Give the soup a final taste and adjust seasoning with salt, pepper, or more soy sauce if needed. Ladle the piping hot soup into bowls, garnish generously with the remaining green onions, and sprinkle with red pepper flakes or serve alongside sriracha for those who enjoy an extra spicy touch.
How to Serve One-Pot Egg Roll Soup Recipe
Garnishes
Garnishing this soup adds not only beauty but an extra layer of flavor and texture. The remaining green onions lend a crisp, fresh edge that complements the warm soup perfectly. If you like a little heat, red pepper flakes or a drizzle of sriracha bring a delicious fiery contrast that livens up each bite.
Side Dishes
Pair this soup with light and simple sides like steamed jasmine rice or crunchy vegetable spring rolls to keep the meal balanced and refreshing. A crisp Asian-style salad with a tangy dressing also works beautifully, providing a cool counterpart to the warm, savory soup.
Creative Ways to Present
For an inviting presentation, serve the One-Pot Egg Roll Soup Recipe in rustic bowls that show off the colorful vegetables and egg ribbons. A sprinkle of toasted sesame seeds or a dash of fresh cilantro can elevate the look and add a flavor twist. You might even serve it in small cups as an impressive appetizer at your next dinner party!
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, so it’s a wonderful make-ahead dish that tastes even better the next day.
Freezing
You can freeze this soup by placing it in suitable freezer-safe containers, leaving some room for expansion. For best quality, consume within 2 months. Keep in mind that the texture of the cabbage may soften a bit after freezing, but the soup will still taste delicious.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. This helps preserve the delicate egg ribbons and maintain the soup’s lovely texture. Add a splash of broth or water if it thickens too much during reheating.
FAQs
Can I substitute ground pork with another protein?
Absolutely! Ground chicken, turkey, or even beef work well in this soup. Just brown the chosen protein the same way you would the pork for a tasty twist.
Is there a vegetarian version of this soup?
Yes! Swap the ground pork for firm tofu or tempeh, and use vegetable broth instead of chicken broth to create a satisfying vegetarian version without losing any of the comforting flavors.
Can I use pre-shredded vegetables?
Definitely! Pre-shredded carrots and cabbage save prep time and are great in a pinch. Just ensure they are fresh and not too watery for the best texture.
How spicy is this soup by default?
By default, this soup is mild and welcoming to all palates. You control the heat by adding red pepper flakes or sriracha according to your preference.
Can I make this soup gluten-free?
Yes, to keep it gluten-free ensure you use gluten-free soy sauce or tamari. This simple swap keeps the soup safely gluten-free while maintaining its incredible flavor.
Final Thoughts
This One-Pot Egg Roll Soup Recipe is such a joy to make and savor, combining all those flavors you love from your favorite appetizer into a warm, soul-soothing bowl. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing starter, this soup delivers big on taste without complicated steps. I can’t wait for you to try it yourself and discover just how delicious and comforting homemade soup can be!
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One-Pot Egg Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-American
Description
One-Pot Egg Roll Soup is a comforting and flavorful soup inspired by classic egg rolls, packed with ground pork, fresh vegetables, and aromatic ginger and garlic. This easy-to-make soup simmers tender vegetables in a savory broth and features delicate egg ribbons, delivering all the taste of an egg roll in a warm, hearty bowl.
Ingredients
Proteins and Aromatics
- 1 lb ground pork
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 medium yellow onion, diced
- 2 eggs, beaten
Vegetables
- 1 cup shredded carrots
- 4 cups green cabbage, thinly sliced
- ½ cup green onions, chopped (divided)
Liquids and Seasonings
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 6 cups chicken broth
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Red pepper flakes or sriracha to taste
Instructions
- Brown the Pork: Heat a large soup pot over medium-high heat and add the ground pork. Break the meat apart with a wooden spoon and cook for 5-7 minutes until browned and no longer pink. Season the pork with salt and pepper, then drain any excess fat if needed.
- Sauté Aromatics: Add the diced onion, minced garlic, and grated ginger to the pot with the pork. Sauté for 3-4 minutes until the mixture is fragrant and the onions start to soften.
- Add Liquids: Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring the soup to a gentle boil over medium-high heat.
- Simmer Vegetables: Add the shredded carrots and thinly sliced green cabbage to the pot. Reduce the heat to medium-low and let the soup simmer for 15 minutes or until the vegetables become tender. Stir in half of the chopped green onions during this step.
- Add Egg Ribbons: Slowly drizzle the beaten eggs into the simmering soup while stirring gently in a circular motion to create delicate egg ribbons throughout the broth.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or soy sauce if needed. Ladle the soup into bowls, garnish with the remaining green onions, and add red pepper flakes or sriracha to taste for an extra kick.
Notes
- You can substitute ground turkey or chicken for ground pork for a leaner option.
- Adjust the amount of garlic and ginger to your taste preference.
- Adding more rice vinegar enhances the tangy flavor similar to traditional egg roll dipping sauce.
- The egg ribbons can be made fluffier by whipping the eggs lightly before adding.
- This soup keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Remove excess fat after browning pork to keep the soup from becoming greasy.
- Use gluten-free soy sauce if a gluten-free version is needed.
