This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!! It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms
Ingredients
Meat
- • 1 lb Ground pork
Produce
- • 2 Carrots, medium
- • 3 cloves Garlic
- • 2 tsp Ginger, ground
- • 1 Green cabbage, small
- • 1 White onion, medium
Canned Goods
- • 6 cups Chicken or vegetable stock
Oils & Vinegars
- • 2 tbsp Olive oil
- • 1 tsp Sesame oil, toasted
Instructions
- Cook the Pork
- In a large stockpot over medium heat, add the ground pork and cook for 5-6 minutes, stirring occasionally, until lightly browned.
- Using a slotted spoon, transfer the pork to a plate and set aside.
- Cook the Vegetables
- In the same pot, add olive oil and onion, stirring to combine. Sauté for 5 minutes, stirring occasionally.
- Add the carrots and garlic, and continue to sauté for another 2 minutes, stirring occasionally.
- Make the Soup
- Add the cabbage, stock, ginger, and cooked pork to the pot, stirring to combine.
- Bring the soup to a simmer, then reduce the heat to medium-low, cover, and let it simmer for 15 minutes, or until the carrots and cabbage are tender.
- Season and Serve
- Stir in the sesame oil, then taste and adjust seasoning with salt and black pepper as needed.
- Serve the soup warm, garnished with desired toppings. Refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
