Egg Roll Soup is a delicious hearty and healthy
Egg Roll Soup is a comforting, hearty dish that packs all the flavor of traditional egg rolls in a warm, broth-based soup. It’s healthy, filling, and perfect for a quick meal.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded carrots (about 2 small carrots)
- 1 cup shredded cabbage
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 cup cooked protein (chicken, pork, or tofu), diced
- 2 green onions, sliced
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1 teaspoon sriracha (optional for heat)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and shredded carrots to the pot. Cook for an additional 2 minutes until the carrots soften slightly.
- Stir in the shredded cabbage and cook until wilted, about 3 minutes.
- Pour in the chicken or vegetable broth, soy sauce, and ground ginger. Bring the mixture to a simmer.
- Once simmering, add the diced cooked protein of your choice. Let it cook for about 5 minutes to heat through.
- Remove the soup from heat, then stir in the sliced green onions, sesame oil, and season with salt, pepper, and sriracha if using.
- Serve hot, garnishing with additional green onions if desired.
Notes
This soup is versatile; feel free to add other vegetables such as bell peppers or mushrooms.
You can refrigerate leftovers for up to 3 days or freeze for easier future meals.
Consider serving with additional soy sauce or chili sauce on the side for extra flavor. Enjoy!