Cozy One-Pot Egg Roll Soup

Last winter when my heat went out during that unexpected snowstorm, I threw together whatever I had in the fridge and ended up with something that reminded me of the egg rolls from my favorite takeout spot. The whole house smelled like ginger and sesame while it simmered, and somehow that warmth felt bigger than just soup.

My sister texted me at midnight asking for the recipe after she had it for dinner, which might be the highest compliment Ive ever received. Now it is the only thing my niece will eat when she comes over, and she usually hates anything with cabbage in it.

Ingredients

• Ground pork: I prefer pork for that authentic egg roll flavor, but ground chicken or turkey work perfectly too
• Fresh ginger: The grated stuff gives you this warm spicy kick that ground ginger just cannot replicate
• Sesame oil: This is what makes it taste restaurant quality so do not skip it
• Cabbage: Napa cabbage stays tender longer but regular green cabbage works just as well
• Eggs: Totally optional but they make these silky ribbons that feel so comforting

Instructions

Brown the meat:

Cook the ground pork in your large pot over mediumhigh heat, breaking it up with a wooden spoon until it is no longer pink, about 5 to 7 minutes.

Add the aromatics:

Toss in the diced onion, minced garlic, and grated ginger, cooking everything together for 3 to 4 minutes until the onions turn translucent and the kitchen starts smelling amazing.

Build the flavor base:

Pour in the soy sauce, sesame oil, and rice vinegar, stirring well so the meat and vegetables get coated in all that savory goodness.

Create the broth:

Add the chicken broth and bring everything to a gentle boil, watching the steam rise up as the flavors start melding together.

Simmer the vegetables:

Stir in the shredded carrots and sliced cabbage, then reduce heat and let it simmer for 10 to 15 minutes until the vegetables are tender but still have some bite.

Add the egg ribbons:

Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion to create those beautiful silky ribbons throughout the broth.

Season and serve:

Taste and adjust with salt and pepper, then ladle into bowls and top with those reserved green onions you saved earlier.

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This soup has become my go-to whenever someone needs comfort, whether it is a cold or just a terrible day at work. There is something about seeing those egg ribbons float to the top that makes everything feel like it will be okay.

Making It Your Own

I have started adding mushrooms sometimes because they soak up that gingerbroth flavor so beautifully. My friend uses mung bean noodles for extra heartiness, and honestly that might be genius for really hungry nights.

Perfect Pairings

Crispy wonton strips on top add that crunch factor you get from actual egg rolls. Or serve it over steamed rice if you want something more substantial, though the soup is pretty filling on its own.

Make Ahead Magic

This soup actually tastes better the next day once all the flavors have had time to hang out together. I make a double batch on Sunday and eat it for lunch all week long, which might be why I look forward to Mondays now.

• Hold off on adding the eggs until you reheat the leftovers
• The cabbage will soften more overnight, which some people actually prefer
• Store it in individual containers for grabandgo lunches

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There you have it, soup that tastes like a hug and a takeout order all in one bowl.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply substitute vegetable broth for chicken broth and replace the ground pork with diced tofu or mushrooms. The flavors remain just as satisfying and comforting.

→ What type of cabbage works best?

Napa cabbage is ideal for its tender texture, but regular green cabbage works perfectly too. Both varieties soften nicely while maintaining a pleasant crunch in the hot broth.

→ How do I make it gluten-free?

Replace regular soy sauce with gluten-free tamari and ensure your broth is certified gluten-free. All other ingredients naturally fit a gluten-free lifestyle.

→ Can I prepare this soup ahead of time?

Absolutely—the flavors actually deepen and improve overnight. Store in an airtight container for up to 4 days, reheating gently on the stovetop. Add fresh green onions when serving.

→ What makes the egg ribbons form?

Slowly drizzle beaten eggs into the simmering soup while gently stirring in a circular motion. The hot broth instantly cooks the eggs into delicate, silky strands throughout the bowl.

→ How can I add more heat?

Stir in red pepper flakes during cooking or finish with sriracha to taste. Both options layer pleasant warmth that complements the ginger and sesame flavors beautifully.