Go Back
Print Recipe

One-Pot Egg Roll Soup with Green Onions and Ginger

A warm, savory one-pot soup inspired by classic egg roll flavors, made with ground pork, cabbage, ginger, and green onions in a light, flavorful broth.
Calories:
Author: Sandra Myers

Ingredients

Protein and Aromatics

  • 1 lb ground pork
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil

Vegetables

  • 1 medium yellow onion diced
  • 1 cup shredded carrots
  • 4 cups green cabbage thinly sliced
  • ½ cup green onions chopped (divided)

Broth

  • 6 cups chicken broth
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste

Optional Add-Ins

  • 2 eggs beaten
  • Red pepper flakes or sriracha

Instructions

  • Heat a large pot over medium-high heat and cook the ground pork for 5–7 minutes, breaking it apart until browned. Season lightly and drain excess fat if needed.
  • Add the diced onion, garlic, and ginger. Cook for 3–4 minutes until softened and fragrant, adding a splash of broth if it starts to stick.
  • Stir in soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring to a gentle boil.
  • Add carrots and cabbage, then reduce heat to medium-low. Simmer for about 15 minutes until the vegetables are tender but still slightly crisp. Stir in half of the green onions.
  • Slowly drizzle in the beaten eggs while stirring in a circular motion to create soft ribbons, or skip for a clearer broth.
  • Taste and adjust seasoning as needed. Ladle into bowls, top with remaining green onions, and add chili flakes or sriracha if desired.