Description

This Easy Egg Roll Soup is a warm, comforting dish that combines the savory flavors of ginger and garlic with tender veggies in a rich broth. Perfect for chilly nights or a quick weeknight dinner, this soup is customizable to suit your taste. In just under 30 minutes, you can enjoy a bowl of this delightful meal that’s sure to impress family and friends.

Ingredients

Scale

1 pound ground pork (or turkey)
1 cup shredded carrots
2 cups chopped green cabbage
4 green onions, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 cups low-sodium chicken broth
2 tablespoons soy sauce (low-sodium preferred)
1 teaspoon sesame oil
2 large eggs (optional)

Instructions

Prep the veggies: Wash and chop the cabbage and green onions. Thinly slice the carrots.
Sauté the pork: In a large pot over medium heat, cook ground pork with minced garlic and ginger until browned.
Add veggies and broth: Stir in shredded carrots and cabbage; cook for about 3 minutes. Pour in chicken broth and soy sauce, bringing it to a gentle simmer.
Season: Add salt and pepper to taste; simmer for 10-15 minutes.
Optional eggs: For creaminess, whisk eggs in a bowl and slowly drizzle into the soup while stirring gently.
Finish: Stir in green onions and drizzle sesame oil before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (about 300g)
Calories: 320
Sugar: 4g
Sodium: 680mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 22g
Cholesterol: 80mg

Keywords: - Swap proteins: Feel free to use chicken or tofu instead of pork. - Add veggies: Try bok choy or snow peas for extra crunch. - Spice it up: Adjust spice levels by adding chili flakes or sriracha.