Description
A quick and easy one-pot egg roll soup with ground pork, green onions, and ginger, perfect for busy weeknight dinners.
Ingredients
Scale
- 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