Egg Roll Soup
This soup captures the essence of a classic egg roll but in a comforting, warm bowl. Combining the simplicity of Italian respect for fresh, quality ingredients with the vibrant flavors of Asian cuisine, it celebrates the harmony of tender cabbage, aromatic ginger, and savory ground meat simmered in a delicate broth.
Instructions
- 1
Heat the toasted sesame oil in a large (7-quart) Dutch oven over medium heat. Add the diced onion, minced garlic, and ginger, stirring occasionally until softened and fragrant, about 5 minutes. This step is crucial to release the aromatics that form the foundation of the soup.
5 min
- 2
Add the ground meat of your choice, breaking it apart with a wooden spoon. Cook until fully browned, ensuring even cooking and flavor development.
- 3
Stir in the grated carrots and cole slaw mix, cooking for about 1 minute to begin softening the vegetables while preserving their texture.
1 min
- 4
Pour in the chicken stock, soy sauce, fish sauce (if using), and rice wine vinegar. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Let it simmer gently for 10 minutes to allow the flavors to meld beautifully.
10 min
- 5
Taste and adjust seasoning if necessary. Serve the soup hot, garnished with sliced green onions, chili crisp, and crispy wonton strips for texture contrast and an added layer of flavor.
Ago's Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stove or in a microwave until warmed through.
- This egg roll soup is best enjoyed fresh and hot, offering a satisfying balance of savory meat, tender vegetables, and bright, nuanced seasoning that elevates a simple soup into a memorable meal.
Enjoy this comforting egg roll soup fresh and hot for the best flavor and texture.
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