Description

One-Pot Egg Roll Soup with Green Onions and Ginger is a comforting dish that brings the beloved flavors of egg rolls into a warm, savory soup. Perfect for busy weeknights or gatherings, this recipe combines ground beef, fresh veggies, and aromatic spices, all cooked in one pot for easy preparation and cleanup.

Ingredients

Scale

1 lb ground beef
4 cloves garlic (minced)
2 tablespoons fresh ginger (grated)
1 medium yellow onion (diced)
1 cup shredded carrots
4 cups green cabbage (thinly sliced)
6 cups low-sodium chicken broth
2 beaten eggs
Soy sauce, sesame oil, rice vinegar, salt and pepper to taste
Optional: red pepper flakes or sriracha for heat

Instructions

In a large pot over medium heat, cook the ground beef until browned. Drain excess fat if needed.
Stir in minced garlic and grated ginger; cook for about 1 minute until fragrant.
Add diced onion, shredded carrots, sliced cabbage, and half of the chopped green onions; stir to combine.
Pour in chicken broth, soy sauce, and sesame oil; bring to a boil.
Reduce heat to low and let simmer for about 20 minutes until veggies are tender.
Slowly drizzle in beaten eggs while stirring gently to create egg ribbons throughout the soup.
Season with rice vinegar, salt, pepper, and optional red pepper flakes or sriracha before serving hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 780mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 20g
Cholesterol: 120mg

Keywords: Feel free to customize by adding leftover proteins or vegetables like bell peppers or snap peas. For a lighter version, substitute ground beef with turkey or chicken. This soup stores well; refrigerate for up to 3-4 days or freeze for up to 3 months.