Cozy One-Pot Egg Roll Soup

The smell of sesame oil hitting a hot pan still reminds me of tiny apartments and the first time I tried to recreate takeout flavors at home. This soup started as a what if experiment on a Tuesday when I had ground pork, a head of cabbage, and zero interest in actually making egg rolls from scratch. Now it is the kind of dinner that makes people pause and ask what smells so good.

Last winter my neighbor texted at six asking what I was making because the ginger and sesame had drifted into the hallway. She ended up staying for dinner with her own bowl, and now this soup is our cold weather tradition whenever someone needs something warming but does not have the energy for elaborate cooking.

Ingredients

• 1 pound ground pork: Provides that classic egg roll savory base though chicken or turkey work perfectly too
• 4 cloves garlic minced: Fresh garlic makes a difference here so avoid the pre minced stuff in jars
• 2 tablespoons fresh ginger grated: The warmth of fresh ginger is non negotiable for that authentic Asian soup flavor
• 1 tablespoon soy sauce or tamari: Tamari keeps it gluten free without sacrificing the deep umami taste
• 1 tablespoon sesame oil: Toasted sesame oil adds that unmistakable nutty aroma that defines the dish
• 1 medium yellow onion diced: Shallots work if you want something milder but yellow onions give the best sweetness
• 6 cups low sodium chicken broth: Low sodium matters because soy sauce will add plenty of salt on its own
• 1 cup shredded carrots: These bring sweetness and color like you would find inside an actual egg roll
• 4 cups green cabbage thinly sliced: Napa cabbage is more tender but regular green cabbage holds up better in soup
• 1/2 cup green onions chopped: Save some for the top because that fresh pop matters against the rich broth
• 1 tablespoon rice vinegar: A little acid balances all the savory richness and keeps each bite bright
• Salt and black pepper: Taste at the end because the soy sauce might have already done the heavy lifting
• 2 large eggs beaten optional: The egg ribbons make it feel more substantial but skip them for a lighter bowl
• Red pepper flakes or sriracha: Add heat gradually because you cannot undo it once it is in the pot

Instructions

Brown the pork:

Heat your largest pot over medium high heat and add the ground pork breaking it up with a wooden spoon as it cooks for 5 to 7 minutes until no pink remains and some pieces have started to get crispy and browned.

Add the aromatics:

Toss in the diced onion minced garlic and grated ginger and cook for another 3 to 4 minutes stirring constantly until the onion turns translucent and the whole kitchen smells amazing.

Build the flavor base:

Pour in the soy sauce sesame oil and rice vinegar and stir everything together so the pork and vegetables are evenly coated and glossy.

Create the broth:

Add the chicken broth and bring the pot to a gentle bubble watching the liquid turn a rich amber from the seasonings.

Add the vegetables:

Stir in the shredded carrots and cabbage then lower the heat and let it simmer for 10 to 15 minutes until the cabbage is wilted and tender but not mushy.

Add the egg ribbons:

Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion creating silky ribbons throughout the broth.

Season and serve:

Taste and adjust with salt and pepper then ladle into bowls topped with the reserved green onions and your choice of heat.

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My dad who is suspicious of anything called soup unless it has noodles in it asked for seconds the first time I made this. That was the moment I realized this recipe had transcended its humble origins and become something people actually crave.

Making It Vegetarian

Vegetable broth works perfectly as a swap and I have had great luck using crumbled firm tofu or sliced mushrooms instead of ground pork. The texture is different but the soul of the soup stays the same.

Getting The Texture Right

Thin slicing the cabbage is crucial because thick pieces take forever to soften and throw off the eating experience. A sharp knife makes all the difference here so take your time with the prep work.

Serving Suggestions

Crispy wonton strips on top add that crunch I miss from actual egg rolls though crushed rice crackers work in a pinch. Steamed rice on the side makes it a full meal but honestly the soup is satisfying enough on its own.

• Keep extra sesame oil at the table for people who love that extra hit of nutty flavor
• A squeeze of fresh lime right before serving brightens everything up
• This soup actually tastes better the next day so do not worry about leftovers

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This is the kind of recipe that reminds me why I fell in love with cooking in the first place. Simple ingredients coming together to make something that feels like a hug in a bowl.

FAQs About This Recipe

→ Can I make this vegetarian?

Yes, simply substitute vegetable broth for chicken broth and replace the ground pork with diced firm tofu or sliced mushrooms. The vegetables and seasonings still provide plenty of flavor.

→ What type of cabbage works best?

Napa cabbage is ideal for its tender texture and mild sweetness, but regular green cabbage works perfectly fine and holds up well during simmering.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin consistency.

→ Can I freeze this soup?

Yes, freeze without the egg ribbons for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add fresh eggs when reheating if desired.

→ How can I add more protein?

In addition to ground pork, you can add edamame, extra tofu, or serve with protein-rich sides like steamed rice or topped with roasted peanuts.