Cozy One-Pot Egg Roll Soup

My brother laughed when I told him I was turning egg roll flavors into soup, but the first spoonful shut him up quick. I'd been craving that takeout comfort without the fuss of wrapping, and this one-pot wonder delivered exactly what I needed. The ginger hit my nose before I even lifted the ladle, and suddenly my tiny kitchen felt like the coziest restaurant booth in town.

Last Tuesday, when rain was tapping against my windows all afternoon, this soup saved dinner completely. My roommate wandered in mid-simmer, asking what smelled so incredible, and ended up eating two bowls before I could even call it done. Something about cabbage and ginger simmering together just makes people linger in the kitchen.

Ingredients

• 1 pound ground pork: The backbone of this soups soul, though ground chicken works beautifully if pork isnt your thing
• 4 cloves garlic, minced: Fresh garlic makes all the difference here, so dont be tempted to use the pre-minced stuff in a jar
• 2 tablespoons fresh ginger, grated: I use a microplane for the finest grate, which releases more of those aromatic oils
• 1 tablespoon soy sauce: Tamari keeps things gluten-free without sacrificing that deep umami punch
• 1 tablespoon sesame oil: This is your finish-line flavor, so add it right at the end for maximum impact
• 1 medium yellow onion, diced: Shallots work if you want something gentler on the palate
• 6 cups low-sodium chicken broth: Starting low-sodium lets you control exactly how salty things get
• 1 cup shredded carrots: Red bell pepper strips add gorgeous color if carrots feel too ordinary
• 4 cups green cabbage, thinly sliced: Napa cabbages delicate texture is my secret upgrade whenever I can find it
• 1/2 cup green onions, chopped: Save the prettiest green tops for that Instagram-worthy garnish
• 1 tablespoon rice vinegar: Apple cider vinegar steps in beautifully if your pantry is running low
• Salt and freshly ground black pepper: Trust your taste buds more than the measurements here
• 2 large eggs, beaten: Creating those ribbons takes confidence, so drizzle slowly and stir confidently
• Red pepper flakes or sriracha: Start tiny, taste, then add more because heat cant be undone

Instructions

Brown the pork:

Crank that pot to medium-high and break apart the meat with enthusiasm until its thoroughly browned, about 5 to 7 minutes. Drain any excess fat now to keep things lighter later.

Build the aroma base:

Toss in your onion, garlic, and ginger, cooking until the onions turn translucent and your entire kitchen smells amazing, usually 3 to 4 minutes.

Layer in the sauces:

Pour in soy sauce, sesame oil, and rice vinegar, stirring until everything is coated and the scent makes you slightly hungry.

Add the liquid:

Pour in that chicken broth and wait patiently until it reaches a gentle boil, watching the steam rise like something from a dream.

Simmer the vegetables:

Dump in carrots and cabbage, then reduce heat and let everything get tender together for 10 to 15 minutes.

Create the egg ribbons:

Slowly drizzle beaten eggs into the soup while stirring in circles, watching them transform into beautiful silky strands throughout the broth.

Season perfectly:

Taste, then adjust with salt and pepper until it hits exactly the note your craving.

Finish and serve:

Ladle into bowls and scatter those reserved green onions on top like youre plating at a restaurant.

Save

This soup became my go-to sick-day comfort after it nursed me through the worst flu of my life last winter. Something about the ginger curling through the broth just clears your head and warms you from the inside out.

Making It Vegetarian

Swapping in vegetable broth and replacing the pork with cubed tofu or meaty mushrooms creates a surprisingly satisfying version. I use shiitake mushrooms for that extra depth that pork usually provides.

Texture Secrets

Napa cabbage is worth seeking out because its thinner ribbons feel more elegant than regular green cabbage. The key is slicing everything uniformly so each spoonful has the perfect balance of textures.

Serving Suggestions

Crispy wonton strips on the side add that crunch Im always chasing in egg rolls. Steamed rice soaks up the broth beautifully if you want something more substantial.

• Keep extra green onions handy for topping seconds
• Hot sauce on the table lets everyone customize their heat level
• This soup actually tastes better the next day as flavors meld

Save

Theres something magical about a recipe that transforms takeout cravings into something homemade and nourishing. This soup has become my rainy-day default, and I hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I make this soup vegetarian?

Absolutely. Substitute vegetable broth for chicken broth and replace the ground pork with diced firm tofu or sliced mushrooms. The result remains hearty and satisfying.

→ What type of cabbage works best?

Napa cabbage offers a tender, mild flavor, but green cabbage works beautifully too. Both soften nicely while maintaining a pleasant texture in the hot broth.

→ How do I achieve the silky egg ribbons?

Slowly drizzle the beaten eggs into the simmering soup while gently stirring in a circular motion. The eggs will cook instantly, forming delicate ribbons throughout the broth.

→ Can I freeze this soup?

The soup freezes well for up to three months, though the cabbage texture will soften upon reheating. For best results, omit the eggs and add fresh ones when reheating.

→ What makes this gluten-free?

Simply use gluten-free tamari in place of regular soy sauce. Ensure all other ingredients, particularly the broth, are certified gluten-free.