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Egg Roll Soup

Egg Roll Soup is a cozy Asian-American one-pot version with a ginger-soy broth, browned ground pork, and tender shredded cabbage and carrots. Simmer it until the vegetables soften, then finish each bowl with crispy wonton strips and sesame seeds for crunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground meat
  • 1 lb ground pork or substitute ground chicken
  • 1 lb ground chicken use if you choose chicken instead of pork
Vegetables
  • 4 cup cabbage thinly shredded
  • 2 carrots julienned or shredded
  • 3 green onions sliced
Aromatics
  • 3 clove garlic minced
  • 1 tbsp fresh ginger grated
Soup base
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 tbsp vegetable oil
Seasoning and toppings
  • 1 salt to taste
  • 1 pepper to taste
  • 1 crispy wonton strips for serving
  • 1 sesame seeds for serving
  • 1 extra green onions optional extra topping

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat vegetable oil in a large pot over medium-high heat. Add ground pork and break it up as it cooks, then drain excess fat.
Bloom aromatics
  1. Add garlic and grated fresh ginger to the pot and cook 1-2 minutes until fragrant. Stir constantly so the garlic doesn’t brown.
Build the broth
  1. Pour in chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha, then bring the mixture to a boil. Scrape up any browned bits from the bottom of the pot.
Simmer vegetables
  1. Add shredded cabbage and carrots to the boiling broth. Simmer for 8-10 minutes until the vegetables are tender.
Finish and serve
  1. Stir in sliced green onions and season with salt and pepper to taste. Ladle into bowls and top each serving with crispy wonton strips, sesame seeds, and extra green onions.

Notes

For the cleanest flavor, drain excess fat after browning so the broth stays light. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop and add wonton strips only at serving for best crunch. Freezing is not recommended for the toppings (they soften), but you can freeze the soup base for up to 2 months. Dietary swap: use ground turkey instead of pork for a leaner option with a similar texture.