Egg Roll Soup
A one-pot Asian-inspired soup with ground pork, shredded cabbage, carrots, ginger and savory sesame-soy broth.
This one-pot soup turns the savory filling of an Asian takeout-style egg roll into a warming meal. Ground pork, cabbage and carrots simmer with ginger, sesame oil and soy sauce, while optional wonton strips add the familiar crunch at the table.
Instructions
- 1
Heat the toasted sesame oil in a 7-quart Dutch oven over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, for about 5 minutes until softened.
5 min
- 2
Add the ground pork and salt. Break the meat apart with a wooden spoon and cook until fully browned, about 8–9 minutes.
9 min
- 3
Stir in the grated carrots and coleslaw mix and cook for 1 minute to begin softening the vegetables.
1 min
- 4
Add the chicken stock, soy sauce, optional fish sauce and rice wine vinegar. Bring to a boil, cover, reduce the heat to medium-low and simmer for 10 minutes.
10 min
- 5
Taste and adjust the seasoning. Ladle into bowls and add green onion, chili crisp and crispy wonton strips as desired.
Ago's Notes
- Plain sesame oil works in place of toasted sesame oil. Another cooking oil can be used, though the soup will lose some sesame flavor.
- Yellow or white onion and shallots all work. Each garlic clove can be replaced with 1/2 teaspoon garlic powder or all three with 1 tablespoon jarred garlic; replace fresh ginger with 1/4 teaspoon ground ginger if needed.
- Ground chicken or turkey can replace the pork. For a vegetarian variation, use diced shiitake or baby bella mushrooms or tofu, vegetable stock and no fish sauce.
- Pre-grated carrots save time. One bag of coleslaw mix can be replaced with about 5 cups shredded cabbage.
- Use low-sodium stock and soy sauce if preferred. Cider, red wine or distilled white vinegar can replace the rice wine vinegar.
- Green onion, chili crisp and crispy wonton strips are optional toppings. Check soy sauce, fish sauce, chili crisp and wonton labels for sesame, soy, fish, wheat and egg.
- Refrigerate leftovers airtight for up to 5 days. Reheat on the stove or in the microwave until hot throughout.
Keep the cabbage tender rather than mushy and add crunchy toppings only when serving.
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