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Egg Roll Soup

Egg roll soup with a savory ginger-soy broth, tender shredded cabbage and carrots, and browned ground meat. Finished with green onions and crunchy wonton strips for an egg-roll-inspired texture in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground pork or chicken
  • 1 lb ground pork or chicken
cabbage
  • 4 cup cabbage, thinly shredded
carrots
  • 2 carrots, julienned or shredded
garlic
  • 3 cloves garlic, minced
fresh ginger
  • 1 tbsp fresh ginger, grated
chicken broth
  • 4 cup chicken broth
soy sauce
  • 3 tbsp soy sauce
sesame oil
  • 1 tbsp sesame oil
rice vinegar
  • 1 tbsp rice vinegar
sriracha
  • 1 tsp sriracha
green onions
  • 3 green onions, sliced
vegetable oil
  • 2 tbsp vegetable oil
crispy wonton strips
  • 1 Crispy wonton strips
sesame seeds
  • 1 tbsp sesame seeds
salt and pepper
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat, then add the ground pork. Cook, breaking it up, until browned, about 6-8 minutes, then drain excess fat.
  2. Add the minced garlic and grated ginger, stirring well. Cook for 1-2 minutes until fragrant.
Build the broth
  1. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring the mixture to a boil.
  2. Add the thinly shredded cabbage and julienned carrots. Simmer for 8-10 minutes until the vegetables are tender.
  3. Stir in the sliced green onions and season with salt and pepper to taste. Let the soup return to a gentle heat for 1 minute before serving.
Serve
  1. Ladle the soup into bowls and top with crispy wonton strips, sesame seeds, and extra green onions. Serve immediately so the topping stays crisp.

Notes

Pro tip: drain browned meat well so the broth stays clean and not greasy. Refrigerate leftovers in a covered container for up to 3 days; keep wonton strips separate and add fresh when reheating for best crunch. Freezing is not recommended because cabbage texture softens. For a lighter swap, use ground turkey or chicken and reduce sriracha if you prefer a milder broth.