One-Pot Egg Roll Soup

The smell of sesame oil hitting a hot pan instantly transports me to my first apartment kitchen, where I discovered that takeout flavors could actually happen at home. This soup started as a happy accident one winter when I had ground pork, a head of cabbage, and a serious craving for egg rolls but zero energy for wrapping anything. Now it is the most requested dinner whenever friends come over, because somehow it tastes even better than the original inspiration.

Last February my sister came over feeling completely drained from work, and I made a double batch of this soup. She sat at the counter watching me shred cabbage, and by the time we were eating, she said it was the first time all week she felt like she could breathe again. Now she calls it her official reset meal, and honestly, I get it.

Ingredients

• 1 lb ground pork: The fat content here is actually your friend, keeping the soup rich and satisfying without needing cream
• 4 cloves garlic, minced: Fresh garlic makes such a difference here, so do not skip or substitute with powder
• 2 tablespoons fresh ginger, grated: Use a microplane if you have one, it breaks down the fibers better than a box grater
• 1 tablespoon soy sauce: Low sodium gives you more control over the final salt level
• 1 tablespoon sesame oil: Toasted sesame oil adds that unmistakable nutty depth that makes everything taste restaurant quality
• 1 medium yellow onion, diced: Yellow onions become sweeter as they cook, which balances the savory elements beautifully
• 1 cup shredded carrots: Bagged coleslaw mix works perfectly here if you want to save prep time
• 4 cups green cabbage, thinly sliced: The cabbage should have some texture left, so slice it thinner than you might for coleslaw
• 1/2 cup green onions, chopped: Divide them before you start cooking so you do not accidentally use all of them in the soup
• 6 cups chicken broth: Low sodium is crucial because the soy sauce and sesame oil already bring plenty of saltiness
• 1 tablespoon rice vinegar: This tiny splash cuts through the richness and brightens the whole bowl
• 2 eggs, beaten: Optional but so worth it for those silky ribbons swirling through the broth

Instructions

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Brown the pork:

Cook the ground pork in your soup pot over medium high heat, breaking it up with a wooden spoon until it is no longer pink and has some nice crispy bits, about 5 to 7 minutes.

Build the aromatics:

Add the onion, garlic, and ginger to the browned pork and cook for 3 to 4 minutes until everything smells incredible and the onion starts to turn translucent.

Create the broth base:

Pour in the soy sauce, sesame oil, rice vinegar, and chicken broth, then bring it all to a gentle boil.

Add the vegetables:

Stir in the carrots and cabbage, reduce the heat to medium low, and let it simmer for about 15 minutes until the vegetables are tender but still have some bite.

Add the green onions:

Stir in half the green onions and let them wilt into the soup, saving the rest for that fresh pop of color on top.

Create the egg ribbons:

Slowly drizzle the beaten eggs into the simmering soup while stirring in a gentle circular motion to create those delicate ribbons throughout the broth.

Season and serve:

Taste the soup and adjust with salt, pepper, or more soy sauce, then ladle into bowls and top with the remaining green onions.

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My neighbor smelled this cooking through our shared wall and actually knocked on the door to ask what I was making. We ended up eating dinner together that night, and she still talks about that soup every time I see her in the hallway.

Making It Your Own

Ground turkey or chicken work beautifully here if you do not eat pork, and I have even made a vegetarian version using shiitake mushrooms for that umami punch. The technique stays the same, but the flavor profile shifts just enough to keep things interesting.

Texture Tips

The key is not to overcook the cabbage, because you want that slight crunch in every spoonful. I always test a piece after 10 minutes of simmering, because once it goes soft, there is no going back.

Serving Ideas

This soup is substantial enough to stand alone as a meal, but sometimes I serve it with crispy wonton strips or warm sesame crackers for dipping. The contrast of something crunchy against the silky broth is just perfect.

• Set out sriracha or red pepper flakes so everyone can control their own heat level
• A splash of extra rice vinegar right before serving brightens everything up
• Leftovers actually taste better the next day as the flavors meld together

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There is something so comforting about a soup that tastes like it took hours but really just required one pot and a little bit of chopping. I hope this becomes a regular in your rotation too.

Frequently Asked Questions

→ Can I make this gluten-free?

Yes, simply use tamari or certified gluten-free soy sauce instead of regular soy sauce. Check your chicken broth label to ensure it's gluten-free as well.

→ Can I substitute the ground pork?

Absolutely. Ground chicken, turkey, or even beef work well as alternatives. Adjust cooking time slightly as lean meats may cook faster than pork.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually develop and improve after sitting. Reheat gently on the stovetetop, adding a splash of broth if needed.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. However, if you added the egg ribbons, the texture may change slightly upon reheating. Consider adding fresh eggs when reheating.

→ What can I serve with this soup?

Crusty bread, steamed rice, or crispy wonton strips make excellent accompaniments. A crisp Asian slaw or simple cucumber salad balances the warmth nicely.

→ How can I make it spicier?

Add sriracha, red pepper flakes, or chili garlic oil during cooking or as a garnish. Serrano peppers sliced thin also work beautifully for fresh heat.