Description
A healthy and delicious egg roll soup that combines the flavors of traditional egg rolls in a comforting broth.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground turkey or pork
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 cups chicken broth
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 2 large eggs, beaten
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the ground turkey or pork and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the coleslaw mix, soy sauce, rice vinegar, and sesame oil. Stir well and let it simmer for about 5 minutes until the vegetables are tender.
- Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a dash of sriracha to the soup.
- Substitute the ground meat with tofu for a vegetarian version, and add extra vegetables like bell peppers or mushrooms for more flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg