Description

Egg Roll Soup combines the deep, savory flavors of a traditional egg roll but in a comforting, warm soup form. The shredded cabbage and carrots lend a satisfying crunch, while the rich broth, flavored with hoisin and soy sauce, makes every bite feel like an indulgent treat.

This dish is easily customizable, allowing you to add more heat with sriracha or adjust the toppings based on your preferences. Whether you serve it with crispy wonton strips or fresh herbs, this hearty soup is sure to satisfy cravings for comfort food and Asian-inspired flavors.

Ingredients

Units Scale

1 lb ground pork
2 tablespoons sesame oil
1 onion, diced
2 cloves garlic, minced
1-inch piece ginger, grated
1 cup shredded cabbage
1 cup shredded carrots
4 cups chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
2 teaspoons sriracha (optional, for heat)
Salt and pepper to taste
2 green onions, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon toasted sesame seeds
Crispy wonton strips for topping (optional)

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Instructions

Heat sesame oil in a large pot over medium heat.
Add ground pork and cook, breaking it up with a spoon, until browned.
Add diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion is softened.
Stir in shredded cabbage and carrots, cooking for another 3-4 minutes until tender.
Add chicken broth, soy sauce, rice vinegar, hoisin sauce, and sriracha. Bring to a boil.
Lower heat and simmer for 10 minutes, allowing flavors to meld. Season with salt and pepper to taste.
Serve the soup in bowls and top with chopped green onions, cilantro, toasted sesame seeds, and crispy wonton strips.

Prep Time: 10 minutes
Cook Time: 20 minutes