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Egg Roll Soup

Egg roll soup with a ginger-soy broth and tender shredded cabbage is ready in about 40 minutes. Brown the ground pork, simmer the vegetables until soft, then finish with green onions and crispy wonton strips for crunch.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground pork or chicken
  • 1 lb ground pork or chicken
Cabbage
  • 4 cup cabbage, thinly shredded
Carrots
  • 2 carrots, julienned or shredded
Garlic and ginger
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
Broth and seasonings
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 tbsp vegetable oil
  • 0.5 salt and pepper to taste
Green onions and toppings
  • 3 green onions, sliced
  • 0.33 cup crispy wonton strips
  • 1 tbsp sesame seeds

Equipment

  • 1 Dutch oven

Method
 

Cook the meat
  1. Heat vegetable oil in a large pot over medium-high heat. Add ground pork (or chicken) and brown it, breaking it up as it cooks, then drain excess fat.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes, until fragrant.
Build the broth
  1. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring the mixture to a boil.
Simmer the vegetables
  1. Add the shredded cabbage and julienned or shredded carrots. Simmer for 8-10 minutes, until the vegetables are tender.
  2. Stir in the sliced green onions. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls. Top with crispy wonton strips, sesame seeds, and extra green onions for serving.

Notes

For best texture, keep the wonton strips separate and add them right before serving so they stay crisp. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended because the cabbage softens further. If you want a lighter option, swap the pork for ground chicken and use low-sodium soy sauce to reduce sodium while keeping the ginger-soy flavor.