Description
Warm up with a comforting bowl of One-Pot Egg Roll Soup with Green Onions and Ginger. This flavorful dish captures the essence of traditional egg rolls, transforming them into a delightful soup that’s perfect for busy weeknights or cozy gatherings. With a rich broth infused with ginger and garlic, and loaded with fresh vegetables like cabbage and carrots, this nourishing soup offers a satisfying meal that everyone will enjoy. Plus, it’s quick and easy to prepare in just one pot, allowing you to savor every moment without the fuss of cleanup.
Ingredients
Scale
- 1 lb ground beef
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 1 medium yellow onion (diced)
- 1 cup shredded carrots
- 4 cups green cabbage (thinly sliced)
- 6 cups chicken broth (low sodium)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 beaten eggs
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add sesame oil. Sauté diced onion, minced garlic, and grated ginger until fragrant (3–5 minutes).
- Add ground beef to the pot; cook until browned (6–8 minutes), breaking it apart as it cooks.
- Stir in shredded carrots and sliced cabbage; cook until softened slightly (about 5 minutes).
- Pour in chicken broth, soy sauce, and rice vinegar. Bring to a gentle simmer.
- Season with salt and pepper to taste. Slowly stir in beaten eggs to create ribbons throughout the soup.
- Serve hot, garnished with chopped green onions and optional red pepper flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 130mg