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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.