Egg Roll Soup with Green Onions and Ginger: 30-Minute Magic Bowl

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If you love the flavors of an egg roll but don’t love the whole “wrapping, rolling, frying, and cleaning up oil splatters” situation… Egg Roll Soup with Green Onions and Ginger is about to be your new weeknight hero. It’s warm, savory, a little gingery in the best way, and it basically tastes like comfort food that got its life together.

This is one of those soups that feels like you cooked all day—but really, your pot did most of the heavy lifting while you handled more important things… like finding matching socks or answering “what’s for dinner?” for the 14th time.

Why You’ll Love This Egg Roll Soup with Green Onions and Ginger

Big egg roll flavor, zero rolling required. (Bless.)
One pot, minimal mess. Your sink will not cry tonight.
Fast but filling. Protein + veggies + cozy broth = the kind of dinner that actually satisfies.
Super flexible. Want it spicy? Want it egg-drop style? Want to use what’s already in your fridge? This soup is chill.

Ingredients You’ll Need

Protein and Aromatics

1 lb ground beef – rich, savory, and classic for that “egg roll filling” vibe
4 cloves garlic, minced – because soup deserves flavor
2 tbsp fresh ginger, grated – bright, warming, and a little spicy
1 tbsp soy sauce – salty umami goodness
1 tbsp sesame oil – that toasted, “takeout aroma” magic

Vegetables

1 medium yellow onion, diced
1 cup shredded carrots – a little sweetness + color
4 cups green cabbage, thinly sliced – the signature egg roll crunch
1/2 cup green onions, chopped (divided) – some in the pot, some on top

Broth

6 cups chicken broth (low sodium if you prefer)
1 tbsp rice vinegar – just enough tang to balance everything
Salt and pepper, to taste

Optional Add-Ins

2 beaten eggs – for an egg-drop swirl moment
Red pepper flakes or sriracha – if you like a little heat with your cozy

How to Make Egg Roll Soup with Green Onions and Ginger

Step 1: Brown the Ground Beef

In a large soup pot over medium-high heat, add the ground beef. Break it up with a wooden spoon and cook until browned and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper.
If there’s a lot of fat, carefully drain off the excess.

Step 2: Add Aromatics

Add the diced onion, garlic, and grated ginger right into the pot with the beef. Sauté for 3–4 minutes, until the onions soften and everything smells like you know what you’re doing.

Step 3: Build the Soup Base

Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring it to a gentle boil.

Step 4: Add the Vegetables

Once the broth is simmering, add the shredded carrots and cabbage. Reduce heat to medium-low and let it simmer for about 15 minutes, until the vegetables are tender—but not limp and sad.
Stir in half of the green onions now so they soften slightly and flavor the broth.

Step 5: Optional Egg Swirl (Egg Drop Style)

If you want that silky egg-drop texture, slowly drizzle the beaten eggs into the soup while stirring in a gentle circular motion. The eggs will cook instantly and form delicate ribbons.
It’s oddly satisfying. Like soup ASMR.

Step 6: Final Seasoning and Serve

Taste and adjust with salt, pepper, or a touch more soy sauce if needed. Ladle into bowls and top with the remaining green onions. Add sriracha or red pepper flakes if you want a spicy kick.

Cozy Tips (So Your Soup Turns Out Perfect)

Slice the cabbage thin. It cooks evenly and gives you that egg roll texture without turning mushy.
Don’t skip the rice vinegar. It’s not “sour soup,” I promise—it just brightens everything so the broth tastes alive.
Sesame oil goes a long way. It’s powerful in a good way. If you’re sensitive to it, start with 2 teaspoons and build up.
Want it thicker? Let it simmer a few extra minutes uncovered. If your broth looks a little too cozy and thick—congrats, you made “extra comfort.”

A Little Personal Note from My Kitchen

This soup is my go-to when life feels like one long group text I can’t keep up with. The kind of day where I want dinner to be comforting, but I’m not interested in a project. I’ve made Egg Roll Soup with Green Onions and Ginger on busy weeknights, chilly Sundays, and those “I forgot to thaw anything” evenings—and it always comes through like a dependable friend who shows up with snacks.

Hearty bowl of Egg Roll Soup with Green Onions and Ginger with ground beef, cabbage, carrots, egg ribbons, and a green onion topping in savory broth. — Egg Roll Soup with Green Onions and Ginger loaded with tender cabbage, savory beef, cozy egg swirls, and a fresh green onion finish.

FAQs About Egg Roll Soup with Green Onions and Ginger

Can I use a different meat?

Absolutely. Ground turkey or chicken works great if you want something lighter.

Can I make this Egg Roll Soup with Green Onions and Ginger spicy?

Yes! Add red pepper flakes while simmering, or finish each bowl with sriracha. (I’m a “spicy drizzle on top” person because everyone in the house has different heat opinions.)

How do I store leftovers?

Let the soup cool, then store it in an airtight container in the fridge for 3–4 days. The cabbage will soften more over time, but the flavor gets even better.

Can I freeze it?

You can, but the cabbage may lose some of its crisp texture after thawing. If you’re planning to freeze, consider adding the cabbage fresh when reheating, if that’s an option.

What if I want more “egg roll” toppings?

Go for it—extra green onions, a sprinkle of sesame seeds, or even crispy wonton strips on top can be fun. (Not traditional, but neither is wearing leggings as formal pants… and yet here we are.)

Soup Night Saved

If you’ve been craving something cozy, flavorful, and ridiculously easy, Egg Roll Soup with Green Onions and Ginger checks every box. It’s got that classic takeout-inspired vibe, but it’s made in one pot, with simple ingredients, and no deep-fryer drama.

Make it once, and don’t be surprised if it slides into your regular dinner rotation—right next to “taco night” and “breakfast for dinner,” the other two undefeated champions.

Keep the Cozy Going (More Easy Favorites)

If this Egg Roll Soup with Green Onions and Ginger hit the spot, here are a few more cozy, no-fuss recipes you might love next (because once you’re in comfy-dinner mode, it’s hard to stop):

Craving more “takeout vibes” without the takeout bill? Try my classic Egg Roll Soup for another easy, slurpable win.
Want a quick crunchy side that totally gets this soup? These crispy air fryer cabbage wedges are a perfect match for cabbage lovers.
If you’re in the mood for another warm, brothy bowl with big comfort energy, you’ll love this coconut curry soup with dumplings (it’s like a cozy blanket in a spoon).
And for another ginger-forward, feel-good meal, don’t miss classic ginger scallion chicken noodle soup—it’s the “everything is going to be okay” kind of dinner.

If you made this recipe, I’d love to hear how it went—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ below. Your feedback helps other readers (and it absolutely makes my day!).