Description
A comforting and flavorful Egg Roll Soup featuring ground chicken, fresh vegetables, and classic Asian seasonings simmered to perfection in a savory broth. This easy 30-minute recipe captures all the deliciousness of egg rolls in a warm, nourishing soup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 1 pound ground chicken or turkey
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon fresh ginger, grated
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 4 cups chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Heat the oil: In a large pot over medium heat, warm 1 tablespoon of sesame oil until shimmering to prepare for browning the meat and sautéing aromatics.
- Cook the ground meat: Add 1 pound of ground chicken or turkey to the pot. Brown the meat thoroughly, breaking it up with a spoon to ensure even cooking and a crumbly texture.
- Sauté aromatics: Stir in the diced onion, minced garlic, and grated fresh ginger. Cook for 2-3 minutes until the mixture becomes fragrant and the onions start to soften.
- Add the vegetables: Mix in 4 cups shredded green cabbage and 1 cup julienned carrots. Stir well to combine all ingredients evenly in the pot.
- Pour in liquids and seasonings: Add 4 cups chicken broth, 2 tablespoons soy sauce (or tamari for gluten-free), 1 teaspoon rice vinegar, 1/2 teaspoon black pepper, and if desired, 1/2 teaspoon crushed red pepper flakes. Stir to blend the flavors fully.
- Simmer the soup: Bring the mixture to a gentle simmer. Let cook for 10-15 minutes until the vegetables are tender but still slightly crisp, allowing flavors to meld.
- Finish with green onions: Remove the pot from heat and stir in 2 sliced green onions for fresh onion flavor and color contrast.
- Serve and garnish: Ladle the hot soup into bowls and sprinkle 1 teaspoon toasted sesame seeds on top as a flavorful garnish. Enjoy immediately for best taste.
Notes
- For a vegetarian version, substitute ground chicken with crumbled tofu or omit meat entirely and use vegetable broth.
- Adjust crushed red pepper flakes to control the level of spiciness.
- Use tamari instead of soy sauce to make the soup gluten-free.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
- Adding a splash of fresh lime juice just before serving can brighten the flavors.
