Description
Egg Roll Soup combines savory ground pork, tender cabbage, carrots, and bold Asian flavors in a comforting one pot meal that’s keto-friendly and ready in 35 minutes.
Ingredients
Scale
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped
- 6–8 cups chicken or vegetable stock
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
- Salt to taste
- Black pepper to taste
- Optional: toasted sesame seeds
- Optional: sliced green onions
- Optional: fried egg roll wrappers or wonton strips
Instructions
- Brown the ground pork in a large stockpot over medium heat for 5-6 minutes, then transfer to a plate.
- Add olive oil and sauté onion for 5 minutes.
- Add carrots and garlic and cook for 2 minutes.
- Stir in cabbage, broth, ginger, and cooked pork.
- Bring to a simmer, reduce heat, cover, and cook for 15 minutes until vegetables are tender.
- Stir in sesame oil and season with salt and black pepper.
- Serve warm with desired toppings.
Notes
- Substitute ground chicken, sausage, shredded pork, or mushrooms for variation.
- For crispy topping, fry sliced egg roll wrappers in high smoke point oil until golden.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian