This One-Pot Egg Roll Soup with Green Onions and Ginger comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal; it’s perfect for using leftovers and odds and ends that you have lying around!
Ingredient Breakdown for Cozy One-Pot Egg Roll Soup
You’ll love how simple and versatile this recipe is! Here’s what you’ll need:
1 pound Ground Pork
4 cloves Garlic (minced)
2 tablespoons Fresh Ginger (grated)
1 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 medium Yellow Onion (diced)
6 cups Chicken Broth (low sodium)
1 cup Shredded Carrots
4 cups Green Cabbage (thinly sliced)
1/2 cup Green Onions (chopped)
1 tablespoon Rice Vinegar
Salt and Pepper
2 Beaten Eggs (optional)
Red Pepper Flakes or Sriracha (optional)
Let’s Get Cooking!
Now that we’ve gathered our ingredients, let’s dive into this heartwarming dish!
Cooking Instructions
In a large pot, over medium heat, add the sesame oil. Let it warm up just a minute. Then toss in the diced onion. Sauté, stirring occasionally, for about 3-4 minutes or until they become translucent. The onions will add a lovely sweetness as they cook.
Next, throw in the minced garlic and grated ginger. Oh, the scent that fills your kitchen, so, so good! Cook until fragrant, about 1 minute. Just a heads up, stir occasionally so it doesn’t burn.
Add the ground pork, breaking it apart with your spoon. Let it brown for about 5-7 minutes. You’re looking for that beautiful golden color! Sprinkle in a couple pinches of salt and pepper while it cooks to season it up.
Once the pork is cooked through, pour in the chicken broth and bring it to a simmer. Scrape the yummy bits off the bottom of the pot, flavor is everything, right?
As soon as it reaches a gentle simmer, toss in the shredded carrots and sliced cabbage. Stir them in, and be sure to coat everything. Let this luscious mixture simmer for about 5-10 minutes until the cabbage is tender but still has a little crunch.
If you’re adding the beaten eggs, now’s the time! Slowly drizzle them into the soup while stirring, and watch as soft ribbons form. It adds an extra layer of creamy goodness.
Finally, stir in the soy sauce, rice vinegar, and adjust any seasoning with more salt and pepper to your liking. Let everything mingle together for another minute or two.
Serve hot, garnished with chopped green onions and a sprinkle of red pepper flakes or a dollop of Sriracha if you like it spicy!
This is My Go-To Recipe!
So, why do I love this recipe? For starters, it’s my go-to recipe when I’m looking for something comforting yet quick. Seriously, after a long day of juggling work and the kids, nothing beats a hot bowl of this egg roll soup. It’s packed with flavor and makes my heart happy, plus it’s the perfect way to tackle those odds and ends in your fridge.
I’m a real sucker for recipes that feel homey but don’t take hours to whip up. And the best part is. I can switch things up based on what I need to use, whether it’s extra veggies or different proteins.
Why This Recipe Works
Quick & Easy
This soup comes together in under 30 minutes! Perfect for when life gets hectic, and you need a meal on the table without the fuss.
One Pot Wonder
Minimal cleanup required! I’m all about recipes that don’t create a pile of dishes. I’m sure you are too! Everything happens in one pot, which means more time to unwind after dinner.
Budget-Friendly
Uses affordable, everyday ingredients that you likely already have on hand. You can even turn this into a pantry night by using frozen vegetables or whatever is left in your crisper drawer!
Customizable
The secret to a delicious Egg Roll Soup? Its versatility! You can totally mix up the ingredients according to your preferences or even the season.
Comfort Food
Loaded with tons of flavor, this soup is like a warm hug in a bowl. It’s the perfect antidote for those chilly evenings when you just wanna curl up on the couch.
Serving and Storage Tips
What to Serve With This
This soup is hearty enough to be a meal on its own, but if you want a little something extra, consider serving it with crusty bread or crackers. You could also set out some dumplings or potstickers for a fun, themed dinner!
Keeping Leftovers Fresh
Leftovers keep well in the fridge for 3-4 days. Just let them cool, then store it in an airtight container.
Reheating Instructions
To reheat, simply add it back to a pot over medium heat. Stir occasionally until warmed through. If it seems thick, add a splash more broth or water until desired consistency is reached.
Freezer Friendly
Yes, you can freeze this soup! Just store it in freezer-safe containers, and it’ll keep for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge and reheat on the stovetop.
If you loved this Cozy One-Pot Egg Roll Soup, be sure to check out my Persian Noodle Soup, my Hearty Cabbage Soup, or my Irish Soup!
The warmth and satisfaction this recipe brings are unmatched! Food really is about bringing people together, and there’s something so cozy about gathering around a big pot of this delicious soup. I can’t wait for you to try it, and I’m sure it’s going to become a staple in your home, just like it has in mine. Happy cooking! For more Recipes Follow Us in our Pinterest.
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Cozy One-Pot Egg Roll Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A quick and easy one-pot egg roll soup with ground pork, green onions, and ginger, perfect for busy weeknight dinners.
Ingredients
- 1 pound Ground Pork
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (grated)
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 medium Yellow Onion (diced)
- 6 cups Chicken Broth (low sodium)
- 1 cup Shredded Carrots
- 4 cups Green Cabbage (thinly sliced)
- 1/2 cup Green Onions (chopped)
- 1 tablespoon Rice Vinegar
- Salt and Pepper (to taste)
- 2 Beaten Eggs (optional)
- Red Pepper Flakes or Sriracha (optional)
Instructions
- In a large pot, over medium heat, add the sesame oil. Let it warm up just a minute. Then toss in the diced onion. Sauté, stirring occasionally, for about 3-4 minutes or until they become translucent.
- Next, throw in the minced garlic and grated ginger. Cook until fragrant, about 1 minute.
- Add the ground pork, breaking it apart with your spoon. Let it brown for about 5-7 minutes.
- Once the pork is cooked through, pour in the chicken broth and bring it to a simmer.
- As soon as it reaches a gentle simmer, toss in the shredded carrots and sliced cabbage. Let this mixture simmer for about 5-10 minutes.
- If you’re adding the beaten eggs, now’s the time! Slowly drizzle them into the soup while stirring.
- Finally, stir in the soy sauce, rice vinegar, and adjust any seasoning with more salt and pepper.
- Serve hot, garnished with chopped green onions and a sprinkle of red pepper flakes or a dollop of Sriracha if desired.
Notes
Customize with any leftover vegetables or protein for a clean-out-the-fridge meal. Great for meal prep and makes delicious leftovers!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg
