Description
Egg Roll Soup is a delicious and comforting dish that combines the flavors of traditional egg rolls in a warm, savory broth.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup chopped green cabbage
- 3 green onions, sliced
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 large eggs, beaten
- Chopped cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the ground pork and cook until browned, breaking it apart as it cooks.
- Stir in the carrots, cabbage, and green onions, cooking for about 3-4 minutes until softened.
- Add the chicken broth, soy sauce, sesame oil, ginger, and garlic. Bring to a boil.
- Reduce heat and let simmer for 10 minutes.
- Season with salt and pepper to taste.
- Slowly pour in the beaten eggs while stirring the soup to create egg ribbons.
- Serve hot, garnished with chopped cilantro.
Notes
- Feel free to add other vegetables like bell peppers or mushrooms.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add red pepper flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian