Egg Roll Soup

Course: Soup

Cuisine: Asian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 363kcal

This pork Egg Roll Soup showcases everything you love from the Chinese takeout classic in a delicious meal! Topped with crispy wonton strips.

Add ground pork to a large pot or dutch oven along with 1 TBSP soy sauce and cook over medium-high heat for 5-6 minutes, until cooked through. Use a slotted spoon to transfer the pork to a bowl and set aside.
Add the olive oil to the now empty pot. Once hot, add the onion and carrots along with a pinch of salt and pepper, and cook for 5 minutes, stirring occasionally.
Add the garlic and ginger and sauté for about 30 seconds longer, until fragrant.
Add the cabbage, stock and remaining 1 TBSP soy sauce and stir to combine. Bring to a simmer, then reduce the heat to medium low. Return the cooked pork to the pot and cook for about 15 minutes, until the cabbage is tender.
Stir in the rice wine vinegar and sesame oil and season with salt and pepper, to taste.
Serve with your desired toppings and enjoy!

Tips and tricks

Take time to cook the ground pork until it’s broken into small pieces, golden brown, and crispy. The textures and flavors are out of this world!

Taste the soup as you go and adjust the flavors to your taste buds. Add more vinegar for tang, sesame oil for a rich mouthfeel and nutty flavor, or salt to help round out the rest of the flavors.

Variations

Instead of ground pork: Swap it for ground chicken, turkey, or beef. Shrimp would also be great, but it’s best to boil it separately and then add it to the soup at the end to prevent it from overcooking.
Vegetarian egg roll soup: Make this recipe with vegetable stock and use plant-based ground meat or crumbled tofu instead of pork.
Add extra veggies: Like diced bell peppers, celery, mushrooms, snap peas, or bok choy for extra color, flavor, and nutrients.
Give it a spicy kick: I love a dash of sriracha in my egg roll soup, but you can also add red pepper flakes, chopped fresh chili peppers, chili garlic sauce, or Gochujang (Korean chili paste) for a fiery punch.
Add rice or noodles: Cook white rice or rice noodles separately, then stir them into the soup at the end for a heartier, filling meal.

Storing

Once the leftover egg roll soup is cooled, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days.
The soup also freezes well! Once it’s cool, store it in a freezer-safe container and freeze for 2 to 3 months. Let it thaw overnight in the refrigerator before reheating it in the microwave or on the stove.