Description
Egg Roll Soup with Green Onions and Ginger is a cozy, one-pot soup that delivers all the classic egg roll flavors without the frying. It’s savory, comforting, and perfect for busy weeknights when you want something warm, filling, and easy.
Ingredients
1 lb ground beef
1 medium yellow onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon sesame oil
6 cups chicken broth
1 cup shredded carrots
4 cups green cabbage, thinly sliced
1 tablespoon rice vinegar
1/2 cup green onions, chopped (divided)
Salt and pepper, to taste
Optional:
2 eggs, beaten
Red pepper flakes or sriracha
Instructions
Heat a large soup pot over medium-high heat. Add ground beef and cook, breaking it up, until browned and fully cooked. Season lightly with salt and pepper. Drain excess fat if needed.
Add diced onion, garlic, and grated ginger to the pot. Cook for 3–4 minutes until fragrant and softened.
Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring to a gentle boil.
Add shredded carrots and cabbage. Reduce heat to medium-low and simmer for about 15 minutes, until vegetables are tender.
Stir in half of the green onions.
(Optional) Slowly drizzle in beaten eggs while stirring gently to create egg ribbons.
Taste and adjust seasoning. Serve hot, topped with remaining green onions and optional spice.
Notes
Ground turkey or chicken can be substituted for beef.
For extra heat, add sriracha or chili oil at serving.
Soup thickens slightly as it sits—add broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 95 mg