Description
A quick and delicious One-Pot Egg Roll Soup that combines the flavors of traditional egg rolls in a comforting soup form.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground pork
- 1 teaspoon minced ginger
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded carrots
- 4 cups coleslaw mix (cabbage and carrots)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Stir in the minced ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded carrots and coleslaw mix to the pot, stirring well to combine.
- Stir in the soy sauce, sesame oil, rice vinegar, and black pepper. Let the soup simmer for about 10 minutes, allowing the vegetables to soften.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
- For a vegetarian version, substitute ground pork with crumbled tofu or tempeh.
- Add extra protein by including cooked shrimp or chicken. Adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg