It is 6pm. You are tired. Dinner needs to happen fast.
There is nothing better than a warm, steaming bowl of soup on a chilly winter evening. This One-Pot Egg Roll Soup delivers all the flavors you love without the hard work.
Why You’ll Love This Recipe
This recipe is a total lifesaver for busy families. You get all the savory taste of an egg roll without the deep-frying. It is ready in 30 minutes and uses just one single pot.
Since it is packed with protein and fresh cabbage, it is perfect for a healthy reset. Your kitchen will smell amazing as the ginger and garlic sizzle. Plus, the cleanup is a total breeze for your weeknight routine.
Simple Cooking Steps
Making this soup is incredibly straightforward. You simply brown your meat and then let the aromatics do the work. The cabbage wilts down into a tender, savory base that feels so satisfying.
If you are a beginner, do not worry at all. This method is very forgiving. You just stir and simmer until everything is golden and fragrant. It is truly a foolproof meal for any home cook.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using a pre-shredded mix is a great time-saving shortcut for your prep work.
- 1 lb ground pork or turkey
- 1 tablespoon toasted sesame oil
- 1 small yellow onion, diced
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 bag (14 oz) coleslaw mix
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1/4 cup green onions, sliced
- 1 teaspoon sriracha (optional)
Step-by-Step Directions
- In a large pot or Dutch oven over medium-high heat, brown the ground meat until cooked through, breaking it into small crumbles.
- Add the diced onion, minced ginger, and minced garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
- Stir in the chicken broth, soy sauce, rice vinegar, and black pepper, bringing the mixture to a simmer.
- Add the coleslaw mix and shredded carrots to the pot, stirring well to combine.
- Simmer for 5-7 minutes until the cabbage is tender but still retains some texture.
- Remove from heat and stir in the toasted sesame oil.
- Ladle into bowls and garnish with sliced green onions and sriracha if desired.
Best Ways to Enjoy It
Serve this soup while it is piping hot in your favorite cozy bowls. For a little extra crunch, you can top it with crispy wonton strips. It pairs beautifully with a simple side of steamed edamame or a fresh cucumber salad.
If you like a bit of heat, do not be shy with the sriracha. Set the table, pour a glass of water, and enjoy a quiet moment with your family. It is a restaurant-quality meal right in your own kitchen.
Storage & Reheating
This soup stores beautifully in the fridge for up to four days. Simply keep it in an airtight container to maintain the fresh flavor. It is a fantastic option for your weekly meal prep lunches.
To reheat, just place it in a small pot over medium heat. Stir it occasionally until it is warmed through. You can also use the microwave for a quick two-minute lunch at the office.
Recipe Tips
- Use fresh ginger rather than dried for the best flavor.
- Do not overcook the cabbage so it stays slightly crisp.
- Add the sesame oil at the very end for a fragrant finish.
- Swap ground pork for turkey to make it even leaner.
- Double the batch during the winter to have easy leftovers.
- Grate your ginger with a spoon to save time and effort.
- Always use low-sodium broth to control the saltiness easily.
Ways to Switch It Up
- Swap ground meat for sliced mushrooms for a vegetarian version.
- In summer, add fresh snap peas for extra crunch.
- Use coconut aminos instead of soy sauce for a gluten-free meal.
- Stir in a handful of spinach at the end for extra greens.
Common Questions
Can I freeze this soup?
Yes, you can freeze it for up to two months. Just be aware that the cabbage may be slightly softer after thawing. Reheat it slowly on the stove for the best results.
Is this recipe keto-friendly?
Absolutely, this is a perfect low-carb meal for anyone following keto. It has all the flavor without any of the heavy wrappers or rice. It is a filling and satisfying choice.
Can I use frozen cabbage?
Fresh coleslaw mix works best for the right texture. If you must use frozen, add it during the last few minutes of simmering. It will cook much faster than fresh cabbage.
I hope this cozy soup brings a little warmth to your busy weeknights. It is so simple to make and truly hits the spot every time. Happy cooking!
— Lidia
One-Pot Egg Roll Soup
Ingredients
- 1 lb ground pork or turkey
- 1 tablespoon toasted sesame oil
- 1 small yellow onion, diced
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic , minced
- 6 cups low -sodium chicken broth
- 1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1/4 cup green onions, sliced
- 1 teaspoon sriracha (optional)
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground meat until cooked through, breaking it into small crumbles.
- Add the diced onion, minced ginger, and minced garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
- Stir in the chicken broth, soy sauce, rice vinegar, and black pepper, bringing the mixture to a simmer.
- Add the coleslaw mix and shredded carrots to the pot, stirring well to combine.
- Simmer for 5-7 minutes until the cabbage is tender but still retains some texture.
- Remove from heat and stir in the toasted sesame oil.
- Ladle into bowls and garnish with sliced green onions and sriracha if desired.
