Egg Roll Soup Pot
A cozy one-pot soup with all the savory flavors of an egg roll—cabbage, garlic, ginger, and sesame in a rich broth.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
Soup Base
- 1 lb ground pork or chicken
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 cups green cabbage shredded
- 1 cup carrots shredded
- 6 cups chicken broth
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes optional
Garnish
- 2 tbsp green onions sliced
- 1 tbsp sesame seeds
Instructions
- Heat a large pot over medium heat. Add oil and brown the ground meat, breaking it apart as it cooks.
- Add onion and cook until softened, about 3 minutes.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Add cabbage and carrots; toss and cook 2–3 minutes until slightly wilted.
- Pour in broth and bring to a boil.
- Stir in soy sauce, rice vinegar, sesame oil, pepper, and red pepper flakes.
- Reduce heat and simmer 15–20 minutes.
- Taste, adjust seasoning, and serve with garnishes.
Notes
Tastes even better the next day. Store refrigerated up to 4 days.