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Egg Roll Soup

Egg roll soup with a ginger-soy broth and tender shredded cabbage and carrots, plus crispy wonton strips on top. Ground pork simmers into a savory, soup-style take on classic egg roll flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Egg roll soup base
  • 1 lb ground pork or chicken
  • 4 cup cabbage, thinly shredded
  • 2 carrots, julienned or shredded
  • 3 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 3 green onions, sliced
  • 2 tbsp vegetable oil
  • 0.25 Crispy wonton strips
  • 0.5 tsp sesame seeds
  • 0.5 extra green onions for serving
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat and add the vegetable oil. Brown the ground pork (or chicken) for 4-6 minutes, breaking it up, then drain excess fat.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes, stirring, until fragrant.
Simmer the soup
  1. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring to a boil over high heat, then keep it bubbling.
  2. Add the shredded cabbage and carrots. Simmer for 8-10 minutes, until the vegetables are tender and bright.
  3. Stir in the sliced green onions. Season with salt and pepper to taste, then simmer 1 minute so the onion flavor softens.
Serve
  1. Ladle the soup into bowls and top each serving with crispy wonton strips and sesame seeds. Finish with extra green onions for serving.

Notes

To keep the wonton strips extra crisp, store them separately and add right before serving. Refrigerate leftovers in an airtight container for up to 3 days; freeze the soup (without toppings) for up to 2 months. For a lighter option, use ground turkey or chicken instead of pork while keeping the same broth and seasoning amounts.