Recipe Background
Egg Roll Soup: Savory comfort with ginger, garlic, and cabbage.
Egg Roll Soup is like a warm hug in a bowl, drawing you in with its aromatic blend of ginger and garlic wafting through the kitchen. As the soup simmers, it fills the air with a savory promise of comfort. The bright, earthy notes of cabbage and carrots add an appealing crunch that complements the tender meat. This dish offers a wonderfully satisfying texture that harkens to the joy of biting into an egg roll, but with all the cozy satisfaction of a hearty soup.
Cabbage softens slowly in the pot, soaking up the rich, flavored broth. You’ll find a touch of umami from the soy sauce and sesame oil, which gives a subtle depth without overpowering. The secret to this soup’s full-bodied flavor lies in letting the flavors meld and deepen—resting the soup covered for fifteen minutes before serving does the trick. This allows all the ingredients to mingle properly, heightening their individual profiles.
Whether you’re sharing this dish with a partner, or perhaps an older adult in your life, it’s a delightful experience. The simplicity of the process, combined with the rewarding complexity of the flavor, makes this soup something special to enjoy around the table. Dive into a bowl, savor the interactive dance of textures and flavors, and perhaps leave a little extra for those midweek moments when you crave another bowl.
Ingredients
- 1 pound ground pork or turkey
- salt to taste
- pepper to taste
- 1 large white onion diced
- 2 cups carrots thinly sliced
- 3 tablespoons garlic minced
- 1 teaspoon garlic powder
- 1 1/2 tablespoons fresh ginger grated
- 1 (3-4-pound) head cabbage chopped
- 2 tablespoons sesame oil
- 8 cups chicken broth
- 1/4 cup soy sauce
Directions
- In a large pot or a Dutch oven, add the ground pork and season it liberally with the salt and the pepper.
- Add the onion to the ground pork and cook over medium-high heat until the onions are lightly golden and the meat is almost cooked through, about 5 minutes. Crumble the meat as you cook it.
- Add the carrots to the meat mixture and cook until the carrots have softened and the meat is completely cooked through, about 5 minutes.
- Add the garlic, the garlic powder, the ginger, the cabbage, and the sesame oil to the meat mixture and cook for 5 minutes.
- Add the chicken broth and the soy sauce to the meat mixture, then cover the pot and reduce the heat to medium-low.
- Cook until the cabbage is tender, about 30-40 minutes.
- Taste for seasoning.
- Let the soup rest, covered, for 15-30 minutes before serving.
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