If you love the flavors of a classic egg roll but want something a little lighter and easier, this Egg Roll Soup is for you! It’s a warm, hearty, and low-carb twist on takeout—packed with savory pork, crisp cabbage, garlic, ginger, and all the cozy vibes in one bowl. Ready in about 30 minutes, it’s perfect for a quick weeknight dinner!
📝 Ingredients:
1 lb ground pork (or ground turkey/chicken)
1 tbsp sesame oil
3 garlic cloves, minced
1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
1 small onion, diced
4 cups chicken broth
1 (14 oz) bag coleslaw mix (shredded cabbage + carrots)
2 tbsp soy sauce (or coconut aminos)
1 tbsp rice vinegar (optional, for a little tang)
Salt & pepper, to taste
Green onions & sesame seeds, for garnish
Chili flakes or sriracha, if you want a kick
🍲 Instructions:
In a large pot, heat sesame oil over medium heat.
Add ground pork and cook until browned, breaking it up as it cooks.
Stir in onion, garlic, and ginger. Cook until fragrant, about 2–3 minutes.
Add chicken broth, soy sauce, and rice vinegar. Stir well.
Add the coleslaw mix. Simmer for 10–15 minutes, until veggies are tender.
Taste and season with salt, pepper, and chili flakes if desired.
Serve hot, garnished with green onions and sesame seeds.
Note:
This soup is super flexible! You can swap the ground pork for turkey, chicken, or even plant-based crumbles. If you like it spicier, add a dash of sriracha or red pepper flakes. Leftovers taste even better the next day—just store in the fridge for up to 4 days!
