This One-Pot Egg Roll Soup with Green Onions and Ginger Recipe is a cozy, flavor-packed dish that brings the irresistible taste of an egg roll right into your bowl. Imagine tender ground beef mingling with fresh ginger and garlic, vibrant cabbage and carrots adding both crunch and color, all simmered in a savory broth that feels like a warm hug on a chilly day. This soup is not just easy to throw together, but it also fills your kitchen with the most inviting aromas, making it a perfect weeknight meal or a satisfying option any time you crave something comforting and nourishing.
Ingredients You’ll Need
The magic of this soup lies in its simplicity and thoughtful ingredients, each contributing a unique layer of taste, texture, or aroma. From the hearty ground beef to the bright zing of fresh ginger and the crunch of cabbage and carrots, every component works together to recreate classic egg roll flavors in soup form.
- 1 lb ground beef: Adds rich, savory depth and protein to the soup.
- 4 cloves garlic (minced): Brings strong pungency and warmth that wakes up your palate.
- 2 tablespoons fresh ginger (grated): Offers a bright, spicy note that balances the meat’s richness.
- 1 tablespoon soy sauce: Infuses umami and saltiness to enhance the overall broth.
- 1 tablespoon sesame oil: Provides a toasty, nutty aroma that ties the soup together beautifully.
- 1 medium yellow onion (diced): Adds subtle sweetness and a base flavor foundation.
- 1 cup shredded carrots: Gives a pop of color and a gentle natural sweetness.
- 4 cups green cabbage (thinly sliced): Offers a satisfying crunch and earthy freshness.
- 6 cups chicken broth (low sodium): Acts as the comforting liquid foundation, keeping the flavors light yet rich.
- Salt and pepper to taste: Essential seasonings to balance and brighten the dish.
- 2 beaten eggs (optional): Creates silky egg ribbons that make the soup extra special and comforting.
How to Make One-Pot Egg Roll Soup with Green Onions and Ginger Recipe
Step 1: Brown the Ground Beef
Start by heating a large pot over medium heat and cooking the ground beef until it’s fully browned. This step releases all those rich, meaty flavors that serve as the base of your soup. Make sure to break up the beef into small pieces for even cooking. If there’s excess fat, drain it to keep the soup from becoming greasy, but don’t discard too much — a little fat adds wonderful flavor.
Step 2: Sauté Aromatics
Next, toss the minced garlic, grated ginger, and diced onion into the pot. Cook them together until the garlic is fragrant and the onions turn translucent, which generally takes just a few minutes. This blend of aromatics elevates the soup by layering in a warm, spicy, and slightly sweet base note that complements the meat perfectly.
Step 3: Add the Vegetables
Throw in the shredded carrots and thinly sliced green cabbage, stirring for about 5 minutes. These veggies soften just enough to release a fresh crunch and natural sweetness, adding a lovely texture contrast that mimics the delicious filling of an egg roll but in a much lighter way.
Step 4: Build the Broth
Pour in the chicken broth along with soy sauce and sesame oil. Season with salt and pepper according to your taste. Bring everything to a boil, then lower the heat and let it simmer gently for about 15 minutes. This simmering allows the flavors to marry beautifully, creating a broth that’s rich, savory, and incredibly satisfying.
Step 5: Add the Eggs
Slowly drizzle the beaten eggs into the simmering soup while stirring gently in one direction. This technique creates delicate egg ribbons that swirl through every spoonful, adding beauty and a silky texture that makes the soup feel extra special. Right before serving, scatter chopped green onions on top to add a fresh pop of color and subtle bite.
How to Serve One-Pot Egg Roll Soup with Green Onions and Ginger Recipe
Garnishes
The simplest garnish can elevate your soup from delicious to memorable. For this recipe, a handful of finely sliced green onions sprinkled on top adds a crisp, fresh flavor that contrasts perfectly with the hearty broth. You can also add a few sesame seeds or a drizzle of chili oil if you like a touch of spice.
Side Dishes
This soup can stand beautifully on its own as a fulfilling meal, but pairing it with crunchy egg roll wrappers or light steamed dumplings complements the dish’s Asian-inspired flavor profile. A side of jasmine rice or a crisp cucumber salad also balances the warmth and richness of the soup for a well-rounded meal experience.
Creative Ways to Present
For a fun twist, serve the One-Pot Egg Roll Soup with Green Onions and Ginger Recipe in individual mini bowls topped with crispy fried wonton strips or even crushed peanuts for added crunch. You could also turn it into a heartier entrée by adding cooked noodles directly into the soup for a nourishing one-bowl wonder.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next day’s meal even tastier. Just give it a good stir before reheating.
Freezing
You can freeze this soup for up to 2 months, but it’s best to omit adding the beaten eggs before freezing as they can change texture when thawed. Add fresh eggs when reheating for the best experience. Freeze in a sturdy container and thaw overnight in the fridge before warming.
Reheating
Reheat gently on the stovetop over medium-low heat to preserve the delicate textures of the vegetables and broth. If the soup has thickened, stir in a splash of chicken broth or water to loosen it back up. Add fresh beaten eggs at this stage if you didn’t add them before freezing.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey are great leaner alternatives that will work well with the same seasoning and cooking steps. Just adjust cooking times to ensure the meat is thoroughly cooked.
Is it necessary to use fresh ginger?
Fresh ginger adds the best bright, spicy flavor, but if you don’t have it on hand, you can substitute with 1 teaspoon of ground ginger. The flavor will be slightly different but still tasty.
Can I make this recipe vegetarian?
Yes! Replace ground beef with tofu or tempeh and swap chicken broth for vegetable broth. The savory notes will still come through beautifully, especially if you keep the soy sauce and sesame oil.
What if I don’t want to add eggs?
The eggs are optional and can be skipped if preferred. The soup will still be delicious and hearty without them, but the egg ribbons do add lovely texture and richness.
How do I adjust the soup if I like it spicier?
To add a spicy kick, consider stirring in some chili flakes, Sriracha, or a small spoonful of chili paste when you add the broth. You can also top each bowl with spicy chili oil right before serving.
Final Thoughts
If you are looking for a dish that’s comforting, packed with flavor, and surprisingly easy to make, this One-Pot Egg Roll Soup with Green Onions and Ginger Recipe is ready to become your new go-to. It’s like having your favorite takeout in a warm, nourishing bowl that you made yourself. I truly hope you give it a try and enjoy every flavorful spoonful as much as I do!
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One-Pot Egg Roll Soup with Green Onions and Ginger Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Description
A comforting and flavorful One-Pot Egg Roll Soup featuring ground beef, fresh ginger, garlic, and crisp vegetables simmered in a savory chicken broth, finished with delicate egg ribbons and green onions. This hearty Asian-inspired soup captures the essence of egg rolls in a warm, nourishing bowl.
Ingredients
Meat and Aromatics
- 1 lb ground beef
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 medium yellow onion, diced
Vegetables
- 1 cup shredded carrots
- 4 cups green cabbage, thinly sliced
- Chopped green onions for garnish
Liquids and Seasonings
- 6 cups low sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Others
- 2 eggs, beaten (optional)
Instructions
- Cook the beef: In a large pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat to reduce greasiness.
- Sauté aromatics: Add the minced garlic, grated ginger, and diced onion to the pot. Sauté until fragrant and the onions become translucent, about 3-5 minutes.
- Cook vegetables: Stir in the shredded carrots and thinly sliced cabbage. Cook for around 5 minutes until the vegetables are slightly softened but still retain some crunch.
- Add broth and simmer: Pour in the low sodium chicken broth along with the soy sauce, sesame oil, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer gently for about 15 minutes to allow flavors to meld.
- Create egg ribbons: Slowly drizzle the beaten eggs into the simmering soup while gently stirring in a circular motion. This will create delicate egg ribbons throughout the soup.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions before serving hot.
Notes
- For a vegetarian version, substitute ground beef with crumbled tofu and use vegetable broth instead of chicken broth.
- Adjust the amount of soy sauce according to your salt preference, especially since low sodium broth is used.
- The beaten eggs are optional but highly recommended for added texture and protein.
- You can add a dash of chili flakes or sriracha for a spicy twist.
- Using fresh ginger and garlic really enhances the authentic flavor of the soup.
