Egg Roll Soup: A Cozy Taste of Comfort Food
Growing up, my family had a tradition of ordering takeout from our favorite Chinese restaurant on special occasions. Among the endless array of flavorful dishes, my favorite was always the egg rolls. There’s something about that crunchy exterior, followed by the savory stuffing, that has me coming back for more. So, when I stumbled upon this wonderful Egg Roll Soup recipe, I knew I had to try it! This recipe is a warm, comforting homage to those beloved egg rolls but with the added benefit of being a quick and easy one-pot meal. The blend of rich broth and crisp veggies brings a sense of nostalgia and warmth, making it the perfect dish to enjoy on a chilly evening.
This Egg Roll Soup is perfect for busy parents, soup lovers, or anyone looking for a simple yet hearty meal. The core ingredients of this soup combine ground pork, cabbage, carrots, and a delicious aromatic broth, creating a bowl of comfort that’s both filling and satisfying.
Tools & Ingredients
Cooking Tools Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients:
- Ground pork – A protein-packed base that adds rich flavor.
- Cabbage – Adds crunch and is high in vitamins C and K.
- Carrots – Brings natural sweetness and are rich in beta-carotene.
- Green onions – Add a fresh, sharp taste and a burst of color.
- Garlic – Boosts flavor and supports immunity.
- Ginger – Provides warmth and aids digestion.
- Soy sauce – Adds saltiness and a depth of umami flavor.
- Chicken broth – Forms the flavorful base of the soup.
- Sesame oil – Infuses the dish with a nutty aroma.
- Cornstarch – Helps to thicken the soup for a luxurious texture.
Instructions
- Heat the oil: In a large pot or Dutch oven, heat sesame oil over medium-high heat until shimmering.
- Cook the garlic and ginger: Add minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Brown the pork: Next, add the ground pork to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- Add the vegetables: Stir in shredded cabbage and diced carrots, cooking for an additional 3-4 minutes until slightly softened.
- Pour in the broth: Add the chicken broth and soy sauce, bringing the mixture to a gentle simmer.
- Thicken the soup: In a small bowl, combine cornstarch with a little cold water to create a slurry. Slowly add this to the pot while stirring to thicken the soup.
- Finish with green onions: Stir in chopped green onions, and let the soup simmer for another minute.
- Serve hot: Ladle the soup into bowls and enjoy!
FAQ
Can I freeze this recipe?
Yes! This soup freezes well. Just make sure to let it cool completely before transferring it to an airtight container.
What can I use instead of ground pork?
You can substitute ground turkey or chicken for a lighter option, or for a vegetarian version, try crumbled tofu or tempeh.
How can I make this soup spicier?
Add a splash of hot sauce or a pinch of red pepper flakes while cooking for an extra kick.
Tips & Tricks
- Prep ahead: Chop your vegetables in advance to make cooking quicker and easier during the week.
- Adjust seasoning to taste: Every broth varies in saltiness, so be sure to taste before adding more soy sauce.
- Add more vegetables: Feel free to throw in any favorite veggies you have on hand, like bell peppers or mushrooms, for extra nutrition.
- Fresh herbs: Garnish with fresh cilantro for a pop of color and freshness.
Whether you’re reliving fond memories from your childhood or simply looking for a new delicious soup to add to your repertoire, this Egg Roll Soup is sure to be a hit. Enjoy the warm, comforting flavors and don’t forget to share this delicious dish with others!
