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Egg Roll Soup

Egg roll soup with a savory ginger-soy broth, tender cabbage, and carrots, cooked on the stove until the vegetables are just soft. Ground pork simmers with garlic and ginger for classic egg-roll flavor, finished with crispy wonton strips.
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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
  

Protein and aromatics
  • 1 lb ground pork
  • 4 cups cabbage thinly shredded
  • 2 carrots julienned or shredded
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
Broth and seasonings
  • 4 cups chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 tbsp vegetable oil
Toppings and finishing
  • 3 green onions sliced
  • 1 crispy wonton strips for serving
  • 1 sesame seeds for serving
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the broth
  1. Heat a large pot over medium-high heat and add the vegetable oil, then add the ground pork and break it up as it browns. Continue until cooked through, then drain excess fat.
  2. Add the minced garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant, stirring as needed.
  3. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha, then bring the mixture to a boil.
Simmer the vegetables
  1. Add the shredded cabbage and carrots to the boiling broth. Simmer for 8-10 minutes until the vegetables are tender.
  2. Stir in the sliced green onions and season with salt and pepper to taste. Cook for 1 minute just to warm through.
Serve
  1. Ladle the soup into bowls and top with crispy wonton strips, sesame seeds, and extra green onions. Serve right away for the best crunch.

Notes

For the cleanest flavor, drain excess pork fat after browning to keep the broth from feeling greasy. Store leftovers in the fridge up to 3-4 days; warm gently on the stove, but add wonton strips right before serving so they stay crisp. Freezing is not recommended for the best cabbage texture. If you want a lighter option, swap ground pork for ground chicken and keep the same seasoning amounts.