Egg Roll Soup Recipe

Instructions:

1. Cook the Ground Meat:

Start by heating a large pot or Dutch oven over medium heat. Add the ground pork (or your choice of meat) and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary, then set the meat aside on a plate.

2. Sauté the Aromatics:

In the same pot, add a tablespoon of sesame oil. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

3. Build the Soup Base:

Add the chicken broth to the pot, stirring to combine with the garlic and ginger. Bring the broth to a simmer over medium heat. Once simmering, stir in the soy sauce, rice vinegar, and crushed red pepper flakes, if using. This will give the soup its savory, slightly tangy flavor.

4. Add the Veggies:

Add the shredded cabbage and julienned carrots to the broth. Stir to combine, then cover the pot and simmer for 5-7 minutes, or until the vegetables are tender but still slightly crisp.

5. Add the Ground Meat:

Return the cooked ground pork (or other meat) to the pot and stir to combine. Let everything simmer together for a few more minutes to allow the flavors to meld.

6. Thicken the Soup (Optional):

If you prefer a slightly thicker soup, mix the cornstarch with a tablespoon of cold water to create a slurry. Slowly pour it into the soup while stirring, and cook for another 2-3 minutes until the soup thickens to your liking.

7. Add the Eggs:

Slowly drizzle the beaten eggs into the simmering soup while stirring gently in a circular motion. This will create delicate egg ribbons that add a silky texture to the broth. Allow the eggs to cook for 1-2 minutes.

8. Final Seasoning:

Taste the soup and adjust the seasonings. If you like more saltiness, add a splash more soy sauce. For more heat, sprinkle in extra red pepper flakes. Add the sliced green onions and stir to combine.

9. Serve:

Ladle the soup into bowls and garnish with sesame seeds and fresh herbs like cilantro or parsley if desired. Serve immediately and enjoy!

Tips & Variations:

• Vegetarian version: For a meat-free option, substitute the ground pork with tofu, tempeh, or extra vegetables. Use vegetable broth to keep it entirely plant-based.
• Customize the vegetables: You can add other vegetables like mushrooms, bell peppers, or snow peas to enhance the flavor and texture of the soup.
• Spicy Egg Roll Soup: If you like a little extra heat, add chili paste or sriracha to the broth along with the soy sauce and rice vinegar.
• Low-carb option: For a lower-carb version, you can skip the carrots or use zucchini noodles instead for a lighter feel.

Why You’ll Love This Egg Roll Soup:

• Quick and Easy: With just a few ingredients and minimal prep time, this soup comes together in less than 30 minutes, making it the perfect go-to weeknight meal.
• Flavor-packed: The combination of savory soy sauce, tangy rice vinegar, sesame oil, and fresh ginger gives the soup the unmistakable flavor of a classic egg roll, but in a cozy soup form.
• Healthy & Light: Packed with vegetables like cabbage and carrots, this soup is light yet filling, providing plenty of nutrition without being heavy.
• Customizable: Whether you’re vegetarian, gluten-free, or just looking for different flavors, this soup is incredibly adaptable to suit your dietary preferences.

Conclusion:

Egg Roll Soup is the ultimate comfort food with a twist—bringing together the beloved flavors of egg rolls into a light, satisfying, and nourishing soup. It’s perfect for any occasion: from a busy weeknight dinner to a cozy weekend lunch. So why not skip the frying and make this healthier, easy-to-make version of your favorite appetizer? A bowl of this warm, savory soup is sure to hit the spot!