One-Pot Egg Roll Soup (Print Version)
Comforting egg roll soup cooked in one pot with pork, cabbage, and aromatic vegetables.
# Ingredients:
→ Main
01 -
1 tablespoon vegetable oil
02 -
1 pound ground pork
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
6 cups chicken broth
07 -
4 cups green cabbage, shredded
08 -
2 medium carrots, thinly sliced or shredded
09 -
3 green onions, sliced, plus extra for garnish
10 -
2 tablespoons soy sauce
11 -
1 tablespoon rice vinegar
12 -
1/2 teaspoon sesame oil (optional)
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Crushed red pepper flakes (optional)
# Steps:
01 -
Heat the oil in a large pot over medium-high heat. Add ground pork and cook, stirring frequently, until fully browned and no longer pink. Crumble the meat as it cooks.
02 -
Add diced onion, minced garlic, and grated ginger to the pot. Sauté, stirring occasionally, until the onion softens and the mixture is fragrant, about 3 minutes.
03 -
Pour in chicken broth and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
04 -
Stir in shredded cabbage, sliced carrots, soy sauce, rice vinegar, and sesame oil if using. Mix well to combine all ingredients.
05 -
Simmer uncovered until the cabbage and carrots are tender but not mushy, about 12 minutes. Stir occasionally.
06 -
Add sliced green onions and stir through. Season with salt, black pepper, and crushed red pepper flakes to taste.
07 -
Ladle soup into bowls and garnish with extra green onions. Serve hot.
# Notes:
01 -
For a lighter option, substitute ground chicken or turkey in place of pork.