Description
This flavorful, comforting soup combines all the delicious elements of an egg roll—savory, crispy, and packed with flavor—into a warm, hearty bowl. With tender vegetables and a savory broth, this easy recipe is perfect for a quick dinner or cozy meal.
Ingredients
Scale
- 1 lb ground pork (or chicken, turkey, or beef)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/2 cup sliced mushrooms (optional)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp ground ginger
- 1/4 tsp ground pepper
- 2 large eggs, lightly beaten
- 2 tbsp sesame oil (or vegetable oil)
- 2 green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (optional, for garnish)
Instructions
- Heat sesame oil in a large pot over medium heat. Add ground pork (or your choice of protein) and cook, breaking it apart with a spoon, until browned and cooked through.
- Add diced onion and minced garlic to the pot and cook for 2-3 minutes until softened and fragrant.
- Pour in chicken broth, soy sauce, rice vinegar, ground ginger, and ground pepper. Stir to combine.
- Add coleslaw mix and mushrooms (if using). Bring the soup to a boil, then reduce the heat and simmer for about 5-7 minutes, until the vegetables are tender.
- Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.
- Simmer for another 2 minutes to allow the eggs to fully cook and the flavors to meld together.
- Taste and adjust seasoning with more soy sauce or rice vinegar if needed.
- Ladle the soup into bowls and garnish with chopped green onions and toasted sesame seeds.
Notes
- If you want a spicier soup, add a splash of hot sauce or a pinch of red pepper flakes.
- You can add extra vegetables like bell peppers, water chestnuts, or spinach for more flavor and texture.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes