Cozy One-Pot Egg Roll Soup with Green Onions and Ginger
This One-Pot Egg Roll Soup brings all the flavors of a classic egg roll into a warm, comforting bowl of soup. Tender cabbage, carrots, and ground meat (or tofu) swim in a flavorful broth infused with fresh ginger and garlic, topped with green onions. Perfect for busy weeknights, cozy lunches, or when you need a quick, satisfying dinner.
It’s easy, healthy, and packed with flavor — and cleanup is a breeze since it’s all made in one pot!
🧾 Ingredients
- 1 lb ground pork, chicken, or turkey (or tofu for vegetarian)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 cups chicken or vegetable broth
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, sliced (plus extra for garnish)
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp crushed red pepper flakes (optional)
- Salt & pepper to taste
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker broth)
👩🍳 Instructions
Step 1: Cook Protein
In a large pot, heat sesame oil over medium heat. Add ground meat and cook until browned. Remove excess fat if needed.
Step 2: Sauté Aromatics
Add garlic and ginger to pot. Cook 1–2 minutes until fragrant.
Step 3: Simmer
Pour in broth, soy sauce, and rice vinegar. Bring to a gentle boil. Stir in cabbage and carrots. Reduce heat and simmer 5–7 minutes until vegetables are tender.
Step 4: Finish
Stir in green onions. For thicker broth, add cornstarch slurry and cook 1–2 minutes. Adjust salt and pepper to taste.
Serve warm, garnished with extra green onions and a drizzle of sesame oil if desired.
⭐ Tips for the Best Egg Roll Soup
- Shred vegetables thinly for quick cooking
- Use fresh ginger for bright flavor
- Add cooked rice noodles for a heartier soup
- Top with sesame seeds or crispy wonton strips for extra crunch
❄️ Storage
Refrigerate up to 4 days in airtight container. Reheat gently on stovetop.
