Cozy One-Pot Egg Roll Soup (Print Version)

A warming one-pot soup with pork, cabbage, and ginger that captures classic egg roll flavors in under 30 minutes.

# What You’ll Need:

→ Soup Base

01 - 1 pound ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil
06 - 1 medium yellow onion, diced
07 - 6 cups low-sodium chicken broth

→ Vegetables

08 - 1 cup shredded carrots
09 - 4 cups green cabbage, thinly sliced
10 - 0.5 cup green onions, chopped

→ Finishing Touches

11 - 1 tablespoon rice vinegar
12 - Salt and freshly ground black pepper to taste
13 - 2 large eggs, beaten
14 - Red pepper flakes or sriracha to taste

# How to Make It:

01 - Heat a large pot over medium-high heat. Add ground pork and cook, breaking it up with a spoon, for 5 to 7 minutes until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and grated ginger to the pork. Sauté for 3 to 4 minutes until onions are translucent and fragrant.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Mix well to coat the pork and aromatics.
04 - Pour in chicken broth and bring to a gentle boil.
05 - Add shredded carrots and thinly sliced cabbage. Reduce heat and simmer for 10 to 15 minutes until vegetables are tender.
06 - Slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion to create silky egg ribbons.
07 - Taste and adjust seasoning with salt and black pepper as needed.
08 - Ladle soup into bowls and top with reserved green onions. Add red pepper flakes or sriracha if desired.

# Additional Tips::

01 -
  • It tastes restaurant-quality but comes together in about half an hour, which means you can have dinner on the table before you've even finished scrolling through your phone.
  • One pot means one cleanup, and honestly that alone has kept me making this soup on repeat through entire seasons.
  • The beaten eggs create these delicate ribbons that look fancy enough to serve to guests but require zero technique or stress.
02 -
  • Don't skip browning the pork properly; that caramelization is where the soup gets its savory depth, and rushing through it results in watery, one-dimensional flavor.
  • The ginger-garlic-onion combination needs to be sautéed together before the broth goes in, because cooking them in liquid steams them instead of releasing their essential oils into the fat.
03 -
  • Add a splash of toasted sesame oil just before serving for a final layer of nutty depth that makes people swear you added something secret.
  • If the soup tastes flat after seasoning, it probably needs acid rather than salt, so try a bit more vinegar before reaching for the salt shaker.
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