One-Pot Egg Roll Soup
350kcal
Ingredients
For the Base
- 1 lb Ground pork Can substitute with ground turkey or chicken
- 2 tbsp Sesame oil Adds nutty flavor
- 1 medium Onion Can swap with shallots
- 3 cloves Garlic Use fresh cloves
- 1 tbsp Fresh ginger Minced finely
For the Soup
- 4 cups Chicken broth Vegetable broth for vegetarian version
- 1 cup Shredded carrots Matchstick carrots are a quick substitute
- 1 cup Coleslaw mix Can use shredded cabbage or bok choy
- 2 tbsp Soy sauce Use tamari for gluten-free option
- 1 tbsp Rice vinegar Apple cider vinegar can be used
- 1 tsp Ground black pepper Adjust to taste
- 1/2 tsp Red pepper flakes Optional for heat
For Garnish
- 2 stalks Green onions Sliced
- 1 tbsp Sesame seeds Optional, toasted enhances aroma
Method
How to Make One-Pot Egg Roll Soup
- Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the ground pork and cook until browned, breaking it apart for about 5–7 minutes.
- Stir in the chopped onion, minced garlic, and minced ginger. Sauté for an additional 2–3 minutes until the onion becomes translucent.
- Add the chicken broth, shredded carrots, coleslaw mix, soy sauce, rice vinegar, ground black pepper, and red pepper flakes. Stir everything well.
- Increase the heat and bring the soup to a boil. Once boiling, reduce the heat and simmer for about 10 minutes, until the vegetables are tender.
- Ladle the warm soup into bowls and garnish with sliced green onions and sesame seeds if desired. Enjoy!
Nutrition
Serving1bowlCalories350kcalCarbohydrates22gProtein22gFat20gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat10gCholesterol70mgSodium780mgPotassium600mgFiber3gSugar4gVitamin A150IUVitamin C30mgCalcium4mgIron10mg