Egg Roll Soup
Egg roll soup with browned ground pork, cabbage, carrots, onion, garlic and ginger simmered in chicken broth and finished with toasted sesame oil. Top it with crispy wonton strips. Serves 6.
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Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 medium white onion peeled and diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 1 small green cabbage chopped into bite-size pieces
- 6 cups chicken broth vegetable broth also works; up to 8 cups
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
- salt and black pepper to taste
Instructions
- Add the ground pork to a large stockpot and cook over medium heat for 5 to 6 minutes, stirring and flipping occasionally, until it is browned and a food thermometer reads 160°F. Use a slotted spoon to move the pork to a plate and set it aside.
- Add the olive oil and onion to the pot and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic and sauté for 2 more minutes.
- Add the cabbage, chicken broth, ginger and cooked pork and stir to combine.
- Bring the soup to a simmer. Reduce the heat to medium-low, cover and simmer for 15 minutes, until the carrots and cabbage are tender. Stir in the sesame oil, then taste and season with a few generous pinches of salt and black pepper.
- Serve warm, garnished with your favorite toppings.
Notes
Top each bowl with crispy wonton strips, fried egg roll wrappers or toasted sliced almonds as you serve it. Refrigerate leftovers within 2 hours; eat within 3 to 4 days or freeze up to 3 to 4 months. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 12.6gProtein: 16.4gFat: 22gSodium: 972mgFiber: 4gSugar: 6g