Egg Roll Soup Broth Bowl

There is something undeniably comforting about a bowl of Egg Roll Soup bubbling on the stove with its savory aroma wafting through the kitchen. This recipe captures all the hearty flavors of classic egg rolls in an easy one-pot meal perfect for busy weeknights or chilly evenings when you crave a cozy dinner.

I first made this during a hectic week when takeout sounded tempting but time was short. Now it is my go-to recipe whenever I want something delicious yet nourishing without fuss.

Ingredients

• Olive oil: adds richness and helps brown the meat choose extra virgin for best results
• Ground pork: delivers classic flavor but ground chicken or turkey work great for lighter options buy freshly ground for best taste
• Small onion: brings sweetness and depth look for firm onions with shiny skins
• Garlic: lends signature sharpness use fresh cloves for boldest flavor
• Fresh ginger: gives a peppery zing grate it from a firm knob and store leftovers in the freezer
• Chicken broth: creates a flavorful base opt for low sodium to control saltiness
• Soy sauce: infuses umami flavor always choose naturally brewed varieties
• Rice vinegar: adds a subtle tang balancing the savory notes look for unseasoned rice vinegar
• Green cabbage: brings crunch and sweetness pick tight heavy heads for freshness
• Carrots: boost color and texture buy bright orange ones without cracks
• Black pepper: offers gentle heat and rounds out the flavors use freshly ground for best aroma
• Salt: enhances every ingredient taste as you go
• Optional toppings: such as green onions sesame seeds or sriracha finish off the bowl with fresh bite or a touch of spice choose crisp green onions and quality condiments

Instructions

Cook the Pork:

In a large pot heat olive oil over medium-high heat until shimmering. Add the ground pork and break it up with a wooden spoon while cooking. Continue to stir until the meat is browned all over and any juices have evaporated leaving it lightly crispy. Drain off any excess fat so the broth stays clear and the final soup is not greasy.

Add the Aromatics:

Stir in the diced onion garlic and grated ginger. Cook everything together over medium heat for about three minutes. The onions should turn translucent and the kitchen should smell fragrant. Stir often so the garlic does not burn and the ginger infuses the meat with brightness.

Combine Broth and Vegetables:

Pour the chicken broth into the pot scraping any browned bits from the bottom so you get all the flavor. Add soy sauce and rice vinegar stirring well to mix. Drop in the shredded cabbage and carrots then season with black pepper and a pinch of salt. Bring the whole mixture up to a simmer over medium-high heat.

Simmer to Perfection:

Reduce the heat to maintain a gentle simmer. Let the soup cook for twelve to fifteen minutes without a lid. The cabbage and carrot should soften but still keep a little texture so they do not disappear into the broth.

Finish and Serve:

Taste and adjust the salt or pepper if needed. Ladle the hot soup into bowls and scatter with chopped green onions or a handful of sesame seeds for a nutty sprinkle. For those who like heat add a drizzle of sriracha on top.

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For me the best part is the ginger which gives the whole bowl a bright warmth and wakes up the other flavors. My kids always sneak extra green onions on top and even picky eaters go back for seconds. This dish has quickly become a weeknight tradition in our house.

Storage Tips

Egg Roll Soup keeps well in airtight containers in the fridge for four days. The vegetables may soften a little more but the flavors only get better over time. To reheat simply warm on the stove over low heat so the broth does not evaporate and always give it a stir before serving.

Ingredient Substitutions

Try ground chicken or turkey for a leaner version and use vegetable broth to keep things vegetarian just skip the meat and double the veggies. If you like extra crunch toss in a handful of snap peas or water chestnuts at the last minute. Gluten free tamari or coconut aminos work perfectly instead of soy sauce.

Serving Suggestions

I love serving this soup with a side of steamed rice for a heartier meal or alongside dumplings for a fun dinner spread. You can set up a toppings bar with green onions sesame seeds and extra hot sauce so everyone customizes their own bowl. For a light lunch enjoy with a crisp salad on the side.

Cultural Context

Egg Roll Soup is inspired by Chinese American egg rolls taking all those savory fillings and simmering them into a cozy soup. While it is not a traditional dish it offers the familiar flavors of takeout classics in a more wholesome bowl form making it a fun fusion recipe for the family table.

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This Egg Roll Soup is a cozy fusion that brings bold takeout flavors home. Give it a try and see how quickly it becomes a favorite.

Frequently Asked Questions

→ What type of meat works best?

Ground pork offers a rich flavor, but ground chicken or turkey are lighter alternatives that also work well.

→ Can I make this dish vegetarian?

Yes, substitute ground meat with plant-based crumbles or tofu and use vegetable broth for a meatless option.

→ How do I add extra heat?

Top each bowl with a drizzle of sriracha or sprinkle in chili flakes during cooking for a spicier finish.

→ Will leftovers keep well?

This soup stores well in the refrigerator for up to three days. Reheat gently before serving for best results.

→ Are there recommended toppings?

Chopped green onions, sesame seeds, and a dash of hot sauce bring extra flavor and crunch to each serving.