Egg Roll Soup

Egg Roll Soup is a fun and delicious twist on a classic Chinese takeout favorite. It combines all the savory flavors of an egg roll into a warm, comforting soup that is perfect for any day of the week. Whether you need a quick weeknight meal or a cozy dish to share with friends, this soup is sure to satisfy your cravings.

Why You Will Love This Recipe

You’ll love this Egg Roll Soup because it’s quick to make and packed with flavor. It’s budget-friendly, using simple ingredients that you might already have in your pantry. Plus, it’s a great way to sneak in more veggies for the family! This recipe is perfect for weeknight dinners or even when you want a little something special on the weekend.

How to Make Egg Roll Soup

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork, chicken, or mushrooms (optional)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded cabbage
• 1 carrot, julienned
• 3 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Optional toppings: crushed red pepper flakes, cilantro, or lime juice

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the ground pork, chicken, or mushrooms. Cook until browned.
3. Add the diced onion and minced garlic. Cook until the onion becomes translucent.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Stir in the shredded cabbage, julienned carrot, soy sauce, and sesame oil.
6. Reduce the heat and let the soup simmer for about 5-10 minutes, until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sliced green onions and any optional toppings you like.

How to Serve Egg Roll Soup

Serve this Egg Roll Soup hot and enjoy it on its own or paired with some crispy wontons or rice. You can also set out a variety of toppings, such as crushed red pepper flakes, fresh cilantro, or a squeeze of lime juice, so everyone can customize their bowl just the way they like it.

How to Store Egg Roll Soup

To store your Egg Roll Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, consider freezing it in individual portions. Just make sure to leave some space in the container, as the soup may expand when frozen.

Tips to Make Egg Roll Soup

• If you’re using ground meat, choose high-quality pork or chicken for the best flavor.
• Don’t skip the sesame oil; it adds a unique depth of flavor that makes the soup special.
• Feel free to add extra veggies like bell peppers or snap peas for added color and nutrition.

Variations

You can easily customize this soup to suit your taste. For a vegetarian version, stick to mushrooms or tofu as the protein. You can also experiment with different broths like miso broth for a richer flavor or add some cooked rice noodles for a heartier meal.

FAQs

Can I make Egg Roll Soup ahead of time?

Absolutely! This soup can be made ahead of time and stored in the fridge. It tastes even better the next day as the flavors meld together.

Can I use frozen vegetables instead?

Yes, frozen vegetables can be a great shortcut! Just toss them in during the last few minutes of cooking to heat through.

What can I use instead of ground pork or chicken?

You can substitute ground turkey or even use a mix of beans for a vegetarian option. Just adjust the cooking time as needed!

Egg Roll Soup

A delicious and comforting soup that combines the flavors of an egg roll in a warm bowl, perfect for any day of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Chinese

Calories: 300

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 tablespoon olive oil
• 1 pound ground pork, chicken, or mushrooms (optional) Choose your preferred protein.
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded cabbage
• 1 medium carrot, julienned
• 3 stalks green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil Do not skip for flavor.
• Salt and pepper to taste

Optional toppings

• crushed red pepper flakes
• cilantro
• lime juice

Method

 

Cooking

1. In a large pot, heat the olive oil over medium heat.
2. Add the ground pork, chicken, or mushrooms. Cook until browned.
3. Add the diced onion and minced garlic. Cook until the onion becomes translucent.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Stir in the shredded cabbage, julienned carrot, soy sauce, and sesame oil.
6. Reduce the heat and let the soup simmer for about 5-10 minutes, until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sliced green onions and any optional toppings you like.

Notes

Let the soup cool completely before transferring it to an airtight container for storage. It can remain in the refrigerator for up to 4 days or be frozen for longer storage. For variations, consider using tofu or different broths.