A chilly midweek afternoon had me sorting through old family recipe cards when a small note slipped out, carrying just a few ingredients: pork, cabbage, ginger, broth. It belonged to my late mother-in-law, who often wrote quick ideas for soups she hoped to explore. Holding that piece of paper brought a familiar warmth, almost like the quiet nudge of someone passing a recipe across generations, encouraging me to turn simple ingredients into something meaningful for the people I love.
That evening, while I prepped dinner, my youngest granddaughter colored dragons at the table and shared questions about soups with “good smells that escape the pot.” Her playful chatter made the kitchen lively as I chopped cabbage and stirred aromatics. The moment the One-Pot Egg Roll Soup With Green Onions And Ginger began to simmer, she leaned in with her tiny ladle, eager to see how the broth transformed.
Later, the soup drew my husband and the rest of the family to the table, each person carrying their own quiet moment of anticipation. He enjoys warm, savory meals with tender vegetables and bold ginger notes, and this one fit right into that comfort zone. Watching everyone enjoy their bowls reminded me why a simple pot of soup can gather people effortlessly, turning ordinary evenings into something a little more memorable.
Short Description
A cozy bowl of One-Pot Egg Roll Soup With Green Onions And Ginger brings together tender ground pork, cabbage, garlic, ginger, and bright green onions, creating a warm and aromatic twist on classic egg roll flavors.
Key Ingredients
- 1 lb ground pork
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 medium yellow onion diced
- 1 cup shredded carrots
- 4 cups green cabbage thinly sliced
- ½ cup green onions chopped (divided)
- 6 cups chicken broth
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- 2 beaten eggs (optional)
- Red pepper flakes or sriracha (optional)
Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons
- Ladle
Cooking Instructions
Step 1: Brown the Ground Pork
Place a large soup pot over medium high heat and add the ground pork. Break it apart with a wooden spoon as it cooks. Allow it to brown fully for about 5 to 7 minutes until no pink remains. Season lightly with salt and pepper during cooking. If excess fat collects, carefully drain it before moving to the next step.
Step 2: Add Aromatics
Stir in the diced onion, minced garlic, and grated ginger. Sauté the mixture for 3 to 4 minutes until the onions soften and the aroma becomes rich and fragrant. Be sure to scrape the bottom of the pot to incorporate all the browned bits.
Step 3: Build the Soup Base
Add soy sauce, sesame oil, and rice vinegar. Stir the mixture thoroughly so all the flavors coat the pork. Pour in the chicken broth and increase the heat so the soup reaches a gentle boil. The broth should look slightly golden and smell bright from the ginger.
Step 4: Add Vegetables
Once the pot is simmering, add the shredded carrots and thinly sliced cabbage. Lower the heat to medium low and simmer for about 15 minutes. The vegetables should become tender but still retain a little crunch. Stir in half of the chopped green onions to soften them slightly in the broth.
Step 5: Optional Egg Swirl
If using eggs, drizzle the beaten eggs slowly into the soup while stirring in a circular motion. This method creates soft ribbons, similar to eggdrop soup. The eggs will set instantly and enrich the broth.
Step 6: Final Seasoning and Serve
Taste the soup and adjust salt, pepper, or soy sauce as needed. Ladle into warm bowls and finish with the remaining green onions. Add red pepper flakes or sriracha if you prefer heat.
Why You’ll Love This Recipe
Rich layers of flavor from ginger, garlic, and sesame oil
One pot from start to finish, making cleanup incredibly simple
Naturally packed with vegetables for a balanced and satisfying meal
Easy to customize with heat, eggs, or additional greens
A nourishing option for anyone looking for a lighter twist on egg roll flavors
Mistakes to Avoid & Solutions
Overbrowning the pork
Cooking the pork too long can make it tough.
Solution: Stop cooking as soon as the meat has lost all pink and drain any excess fat.
Adding vegetables too early
This causes cabbage and carrots to lose texture.
Solution: Add them only once the broth is simmering so they stay tender with a slight bite.
Using too much soy sauce at once
It can overpower the broth and make the dish too salty.
Solution: Start with the listed amount and adjust at the end after tasting.
Skipping the aromatics
Leaving out garlic or ginger reduces the soup’s depth and fragrance.
Solution: Sauté aromatics fully to build the flavor foundation.
Pouring eggs too fast (if using)
This can create clumps instead of delicate ribbons.
Solution: Drizzle slowly while stirring in one direction for even strands.
Serving and Pairing Suggestions
Serve this soup as a main dish alongside a simple plate of steamed jasmine rice or warm crusty bread.
For a lighter pairing, a crisp cucumber salad works beautifully. It also fits well on a family style table where everyone can ladle their own portion.
A pot of hot green tea or ginger tea complements the aromatic broth gently.
For larger gatherings, serve the soup in a slow cooker on “warm” with toppings like extra herbs, chili oil, and toasted sesame seeds.
Storage and Reheating Tips
Store leftover soup in airtight containers in the refrigerator for up to 4 days.The cabbage will continue to soften, but the flavors deepen pleasantly.
For longer storage, freeze the soup without the egg swirl for up to 2 months.
Reheat gently on the stove over medium heat, adding a splash of broth if the soup thickens. Avoid boiling during reheating to keep the vegetables from becoming mushy.
FAQs
1. Can I use turkey instead of pork?
Yes, ground turkey works well. Choose 93 percent lean for the best flavor and texture.
2. Will the soup be spicy without sriracha or pepper flakes?
No, the base soup is mild. Spice is entirely optional.
3. Can I make this vegetarian?
Use vegetable broth and replace the pork with crumbled tofu or sautéed mushrooms for depth.
4. Does the cabbage freeze well?
Cabbage softens when frozen, but the soup still tastes wonderful after thawing.
5. Can I add noodles?
Absolutely. Add cooked rice noodles or thin egg noodles during the last few minutes of simmering.
Tips & Tricks
Grate ginger using the small holes of your grater for a smooth, even flavor.
Slice cabbage thinly for faster cooking and better texture.
Add a spoonful of chili crisp at serving time for a flavorful finish.
For extra richness, stir in a teaspoon of sesame oil right before serving.
If the broth tastes flat, a small splash of rice vinegar brings back balance.
Recipe Variations
Spicy Egg Roll Soup
Add 1 teaspoon sriracha while sautéing aromatics and finish with chili oil for heat.
Chicken Egg Roll Soup
Replace pork with 1 lb ground chicken and use the same method for browning and seasoning.
Extra Veggie Version
Add 1 cup sliced mushrooms during Step 2 and 2 cups baby spinach during the last minute of cooking.
Low Carb Version
Increase the cabbage to 6 cups and reduce carrots to ½ cup for a lighter bowl.
Tofu and Ginger Soup
Swap pork for crumbled firm tofu, sautéing it in a splash of soy sauce until golden before continuing the recipe.
Final Thoughts
Cooking this soup reminded me how a single pot can bring different generations into one kitchen, each adding their own small touch to a recipe’s story. Preparing a warm broth while listening to children chatter nearby always brings a special rhythm to an evening. Once everything is simmering together, the aroma carries through the house in the most inviting way, encouraging everyone to drift toward the kitchen to see what is bubbling on the stove.
Sharing this dish around the table created the kind of mealtime calm we all appreciate after long, busy days. Every spoonful offered a blend of familiar flavors made vibrant with ginger and green onions. A pot like this often becomes the centerpiece of conversation, laughter, and connection. I treasure recipes that bring comfort while still feeling fresh, and this one certainly earns its place among the dependable meals I love preparing for my family.
Cozy One-Pot Egg Roll Soup With Green Onions And Ginger
Ingredients
- 1 lb ground pork
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 medium yellow onion diced
- 1 cup shredded carrots
- 4 cups green cabbage thinly sliced
- ½ cup green onions chopped divided
- 6 cups chicken broth
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- 2 beaten eggs optional
- Red pepper flakes or sriracha optional
Instructions
- Brown the ground pork in a pot over medium high heat for 5–7 minutes, season lightly, and drain excess fat if needed.
- Sauté the onion, garlic, and ginger for a few minutes until fragrant.
- Stir in soy sauce, sesame oil, and rice vinegar, then add chicken broth and bring to a gentle boil.
- Add carrots and cabbage, simmer 15 minutes, and mix in half the green onions.
- Slowly drizzle in beaten eggs while stirring to create ribbons (optional).
- Adjust seasoning, then serve with remaining green onions and optional spice.
