Hearty Egg Roll Soup with an Asian Twist (Print Version)
Egg Roll Soup with an Asian Twist delivers all your favorite egg roll flavors in a warm, easy, and satisfying bowl. Your perfect weeknight meal!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Asian Fusion
Dietary: Dairy-Free, Gluten-Free Adaptable
# Ingredients:
→ Main Players
01 -
1 lb ground pork
02 -
6 cups chicken broth
03 -
1 (14 oz) bag shredded cabbage and carrots (coleslaw mix)
04 -
1 white onion, chopped
→ Flavor Boosters
05 -
1 tbsp fresh ginger, grated
06 -
4 cloves garlic, minced
07 -
1/4 cup low-sodium soy sauce (or tamari for GF)
08 -
2 tbsp rice vinegar
09 -
1 tsp sesame oil
→ Finishing Touches
10 -
3 green onions, sliced
11 -
1 tbsp sesame seeds
→ Optional Extras
12 -
Sriracha or chili garlic sauce, to taste
13 -
Crispy wonton strips, for garnish
# Instructions:
01 -
Alright, first things first, grab your big pot or Dutch oven – the one that feels like a warm hug. Heat a little oil over medium-high heat. Toss in your ground pork and break it up with a spoon. You want it beautifully browned, getting those crispy bits, you know? This is where all that flavor starts to build. I swear I can smell the savory goodness already, and it always makes my stomach rumble! Don't drain the fat entirely unless there's a ridiculous amount; a little bit adds so much character to our Egg Roll Soup with an Asian Twist.
02 -
Once that pork is looking good, push it to one side of the pot. Now, add your chopped white onion, minced garlic, and grated fresh ginger to the other side. Let them soften up for a few minutes, stirring occasionally, until they're fragrant and the onion is translucent. Oh, that smell! It's the best part, honestly. This is where the kitchen starts to smell like a proper Asian takeout joint, but way better because *you* made it. Don't let the garlic burn, I've made that mistake before and it's just bitter sadness.
03 -
Now, pour in your chicken broth. Scrape up all those delicious browned bits from the bottom of the pot – that's called 'fond,' and it's pure flavor gold. Stir in the soy sauce, rice vinegar, and a tiny splash of sesame oil. Bring this mixture to a gentle simmer. This is where the magic happens and everything starts to meld. I always taste it here, just a little, to make sure the balance is right for my Egg Roll Soup with an Asian Twist.
04 -
Time for the good stuff! Dump in your shredded cabbage and carrots. It might look like a mountain at first, but trust me, it'll wilt down. Stir everything together until the veggies are just tender-crisp. You don't want mushy cabbage, hon, we're going for that satisfying bite, like a real egg roll filling. This step always makes me happy because the colors become so vibrant.
05 -
Let the soup simmer for about 5-7 minutes, just long enough for the flavors to deepen and the veggies to cook through but still retain some crunch. Taste again! This is crucial. Adjust the seasoning – maybe a little more soy sauce, another dash of rice vinegar, or if you're like me, a tiny bit more ginger. This Egg Roll Soup with an Asian Twist should taste balanced and savory.
06 -
Ladle your glorious Egg Roll Soup with an Asian Twist into bowls. Top generously with sliced green onions and a sprinkle of sesame seeds. If you're feeling fancy, a drizzle of sriracha or some crispy wonton strips are *chef's kiss*. Take a moment to admire your handiwork. It looks amazing, smells amazing, and tastes even better. I usually burn my tongue on the first spoonful because I just can't wait!
# Notes:
01 -
Don't overcook the cabbage; it's meant to be tender-crisp for that egg roll texture, not mushy.
02 -
Always taste and adjust seasonings at the end – everyone's broth and soy sauce are different, so trust your palate.
03 -
Fresh ginger and garlic make all the difference here, pre-minced just doesn't compare to that vibrant kick.
04 -
For a seasonal tweak, try adding some thinly sliced shiitake mushrooms while sautéing the aromatics.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
Wooden spoon
03 -
Measuring cups and spoons
04 -
Cutting board
05 -
Knife
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 20-25 g
Total Carbohydrate: 15-20 g
Protein: 25-30 g