Save Warm up with a bowl of Cozy One-Pot Egg Roll Soup, a comforting dish that brings the classic flavors of an Asian-style egg roll to your table without the fuss of frying. This recipe combines savory ground pork, aromatic ginger, and a medley of crunchy vegetables in a light yet satisfying broth, making it a perfect quick weeknight dinner for chilly evenings.
Save I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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This soup is a deconstructed take on a beloved appetizer, focusing on the hearty textures and savory umami that make egg rolls so addictive. By simmering the ingredients together, the cabbage softens into the broth while the pork absorbs the punchy garlic and ginger notes, resulting in a balanced and nourishing meal.
Ingredients
- 1 pound (450 g) ground pork (or ground chicken/turkey)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated (or 2 tsp ground ginger)
- 1 tablespoon soy sauce (or gluten-free tamari)
- 1 tablespoon sesame oil
- 1 medium yellow onion, diced
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 cup (100 g) shredded carrots
- 4 cups (300 g) green cabbage, thinly sliced
- 1/2 cup (50 g) green onions, chopped
- 1 tablespoon rice vinegar (or apple cider vinegar)
- Salt and freshly ground black pepper, to taste
- 2 large eggs, beaten (optional)
- Red pepper flakes or sriracha, to taste (optional)
Instructions
- 1. Brown the Meat
- Heat a large pot over medium-high heat. Add ground pork and cook, breaking it up with a spoon, for 5–7 minutes until browned and no longer pink. Drain excess fat if necessary.
- 2. Sauté Aromatics
- Add diced onion, minced garlic, and grated ginger to the pork. Sauté for 3–4 minutes until onions are translucent and aromatic.
- 3. Season the Base
- Stir in soy sauce, sesame oil, and rice vinegar. Mix well to coat the pork and aromatics.
- 4. Add Broth and Veggies
- Pour in chicken broth and bring to a gentle boil. Add shredded carrots and thinly sliced cabbage. Reduce heat and simmer for 10–15 minutes, until vegetables are tender.
- 5. Form Egg Ribbons
- If using, slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion to create silky egg ribbons.
- 6. Season and Serve
- Taste and adjust with salt and black pepper as needed. Ladle soup into bowls and top with reserved green onions and optional red pepper flakes or sriracha.
Zusatztipps für die Zubereitung
To ensure the best texture, thinly slice the cabbage so it wilts quickly into the broth. If you prefer a bit of a bite, add the cabbage during the last 5 minutes of simmering. Always use fresh ginger if available, as it provides a much more vibrant and warming flavor compared to the ground version.
Varianten und Anpassungen
For a vegetarian version, substitute the ground pork with diced tofu or mushrooms and use vegetable broth. To make the dish strictly gluten-free, ensure you use tamari instead of soy sauce. If you want a leaner soup, ground turkey or chicken work perfectly as substitutes for the pork.
Serviervorschläge
This soup pairs beautifully with a side of steamed rice or crispy wonton strips for extra texture. A final drizzle of toasted sesame oil right before serving adds a professional, aromatic finish to every bowl.
Save Enjoy this easy, one-pot meal that delivers all the comfort of a home-cooked soup with the exciting, savory profile of Asian cuisine. It's a satisfying way to end a long day with a nourishing, flavor-rich bowl.
Recipe FAQ
- → Can I make this vegetarian?
Yes. Use vegetable broth instead of chicken broth and replace the ground pork with diced tofu or mushrooms. The flavor profile remains satisfying with the ginger, garlic, and sesame oil base.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed. The cabbage will soften but flavors continue to develop.
- → Can I freeze this soup?
Yes, though the cabbage texture will change slightly. Freeze without the egg ribbons for best results. Thaw overnight in the refrigerator and reheat on the stove.
- → What can I serve with this?
Steamed rice complements the broth beautifully. Crispy wonton strips, crusty bread, or a simple side salad also work well for a more complete meal.
- → How do I make it gluten-free?
Substitute regular soy sauce with gluten-free tamari. Verify your chicken broth and other condiments are certified gluten-free. The rest of the ingredients naturally fit gluten-free requirements.
- → Can I use different vegetables?
Absolutely. Red bell pepper strips work well instead of carrots, and Napa cabbage makes a great substitute for regular cabbage. Adjust cooking times based on vegetable density.