Name: Egg Roll Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 pound ground pork (or chicken, turkey, or mushrooms); 2 tablespoons olive oil; 1 medium white onion, peeled and diced; 2 medium carrots, peeled and diced; 3 cloves garlic, minced; 1 small green cabbage, chopped into bite-sized pieces; 6–8 cups chicken or vegetable stock; 2 teaspoons ground ginger; 1 teaspoon toasted sesame oil; Optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers (or store-bought wonton strips)

Ingredients

Scale

1 pound ground pork (or chicken, turkey, or mushrooms)
2 tablespoons olive oil
1 medium white onion, peeled and diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
1 small green cabbage, chopped into bite-sized pieces
6–8 cups chicken or vegetable stock
2 teaspoons ground ginger
1 teaspoon toasted sesame oil
Optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers (or store-bought wonton strips)

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Instructions

Brown the ground pork in a large stockpot over medium heat for 5-6 minutes and set aside.
Sauté diced onion in olive oil for 5 minutes, then add carrots and garlic for 2 minutes.
Combine chopped cabbage, stock, ground ginger, and cooked pork in the pot and stir.
Bring to a simmer, then cover and cook on medium-low for 15 minutes.
Stir in toasted sesame oil, season to taste, and serve with optional toppings.

Notes

For extra flavor, add a splash of soy sauce or rice vinegar.
Don’t overcook the vegetables; they should stay a little crunchy.

Author: Jesseca
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian

Nutrition

Calories: 350
Sugar: 5
Sodium: 800
Fat: 20
Saturated Fat: 5
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 20
Fiber: 4
Protein: 25
Cholesterol: 70