Egg Roll Soup with Ginger and Cabbage (Print version)
A cozy one-pot egg roll soup with ground pork, cabbage, carrots, fresh ginger, garlic, and a savory sesame broth.
# Ingredients:
For the soup
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground pork
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper
05 -
1 small yellow onion, diced
06 -
1 cup (110 g) shredded carrots
07 -
1 tablespoon fresh ginger, finely grated
08 -
4 cloves garlic, minced
09 -
6 cups (1.4 L) low-sodium chicken broth
10 -
1 small green cabbage, thinly sliced, about 6 cups (540 g)
11 -
3 tablespoons gluten-free tamari
12 -
1 tablespoon rice vinegar
13 -
1-2 teaspoons sriracha or chili garlic sauce, optional
For finishing
14 -
2 teaspoons toasted sesame oil
15 -
4 scallions, thinly sliced
16 -
1 tablespoon sesame seeds, optional
17 -
Crispy wonton strips, optional and not gluten-free
# Instructions:
01 -
Heat the olive oil in a Dutch oven over medium-high heat. Add the pork, 1/2 teaspoon salt, and black pepper. Cook for 6-8 minutes, breaking it up, until browned and fully cooked.
02 -
Add the onion and carrots to the pot. Cook for 3-4 minutes, stirring often, until the onion softens and the carrots brighten.
03 -
Stir in the ginger and garlic. Cook for about 30 seconds, just until fragrant. Do not let the garlic brown.
04 -
Add the chicken broth, cabbage, tamari, sriracha if using, and remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a steady simmer. Cover loosely and cook for 18-22 minutes, until the cabbage is tender.
05 -
Stir in the rice vinegar, sesame oil, and most of the scallions. Taste and adjust with more tamari or vinegar if needed. Serve hot with sesame seeds, remaining scallions, and optional wonton strips.
# Good to know:
01 -
Use certified gluten-free tamari and broth if serving gluten-free.
02 -
For a softer soup, simmer the cabbage 5 minutes longer.
03 -
Crispy wonton strips add crunch but are not low-carb or gluten-free.