Description
A comforting and flavorful soup that captures the classic egg roll flavors in a simple, one-pot recipe ready in just 30 minutes. Perfect for quick weeknight dinners with minimal cleanup.
Ingredients
- 1 pound ground pork (or ground chicken, turkey, or firm tofu for vegetarian)
- 4 cups shredded green cabbage (about 300g)
- 1 cup shredded carrots (about 120g)
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon fresh ginger, grated
- 6 cups low-sodium chicken broth (1.4 liters)
- 3 tablespoons soy sauce (45 ml)
- 1 teaspoon sesame oil (5 ml)
- 3 green onions, sliced
- Salt and pepper to taste
- Optional: cooked rice or noodles for serving
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add the ground pork. Break it up and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
- Lower heat to medium and add minced garlic and grated ginger. Stir constantly for 1-2 minutes until fragrant but not burnt.
- Add shredded cabbage and carrots to the pot and stir to combine. Pour in chicken broth and soy sauce. Stir well and bring to a gentle boil.
- Reduce heat to low and simmer uncovered for about 10 minutes, until cabbage is tender but still slightly crunchy.
- Stir in sesame oil and season with salt and pepper to taste. Remove from heat and sprinkle sliced green onions on top.
- If desired, add cooked rice or noodles to bowls before ladling soup over. Serve immediately.
Notes
[‘Do not overcook the cabbage; it should remain slightly crunchy.’, ‘Use fresh garlic and ginger for best flavor.’, ‘Add soy sauce gradually to avoid over-salting.’, ‘Brown the pork well to develop flavor.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days.’, ‘Reheat gently on the stove with a splash of broth or water to avoid mushy cabbage.’, ‘Add a teaspoon of cornstarch mixed with cold water during simmering for a thicker broth.’, ‘For vegetarian version, use firm tofu and vegetable broth.’, ‘Add a splash of rice vinegar or fresh lime juice for brightness if desired.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 220
- Sugar: 4
- Sodium: 700
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 3
- Protein: 18
Keywords: egg roll soup, one-pot soup, easy dinner, ground pork soup, quick soup recipe, weeknight meal, Asian soup, healthy soup