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egg roll soup recipe
Isla Marie

Egg Roll Soup

A savory, comforting soup that delivers all the classic egg roll flavors without frying. Made with tender cabbage, aromatic garlic and ginger, and protein in a light, flavorful broth, this one-pot meal is quick, satisfying, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course, Soup
Cuisine: American, Asian-Inspired
Calories: 260
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound ground chicken turkey, or pork
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 4 cups green cabbage thinly sliced
  • 1 cup carrots shredded or thinly sliced
  • 5 cups low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar optional
  • ½ teaspoon black pepper
  • Salt to taste
  • Optional: sliced green onions for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
  3. Stir in onion, garlic, and ginger and cook for 2–3 minutes until fragrant.
  4. Add cabbage and carrots, stirring until they begin to soften.
  5. Pour in chicken broth, soy sauce, sesame oil, and rice vinegar if using.
  6. Bring to a gentle simmer and cook for 15–20 minutes, until the cabbage is tender.
  7. Season with black pepper and additional salt if needed.
  8. Serve hot, garnished with green onions if desired.

Video

Notes

  • Fresh garlic and ginger make a noticeable difference in flavor.
  • For a vegetarian version, replace meat with mushrooms and use vegetable broth.
  • Avoid overcooking to keep the cabbage tender, not mushy.