Save The first time I made this soup was during a brutally cold February when I was craving egg rolls but had zero energy for wrapping and frying. I literally threw everything into my biggest pot and hoped for the best. Now it has become one of those recipes I make at least twice a month, especially when I want something that tastes like comfort but does not leave me with a mountain of dishes.
Last winter my friend Sarah came over for dinner looking completely defeated after a terrible week at work. She took one sip of this soup and actually closed her eyes for a full ten seconds. That is the moment this went from just another weeknight dinner to the recipe I make for everyone who needs a little extra comfort.
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Ingredients
- Ground pork: I like using pork because it has that classic egg roll flavor and gets these amazing crispy edges when browned
- Fresh ginger: Do not even think about using the dried stuff, fresh ginger is what makes this soup sing with that bright zesty heat
- Cabbage: Thinly slice it yourself rather than buying pre shredded bags which can be tough and rubbery
- Sesame oil: This is your finisher, add it at the end to preserve that nutty aroma that makes everything taste restaurant quality
- Green onions: Use both the white and green parts but add them at different times so you get layers of flavor
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Instructions
- Brown the pork:
- Cook the ground pork in your biggest pot over medium high heat until it is beautifully browned and has those crispy edges that everyone fights over
- Build your flavor base:
- Add the onions garlic and ginger to the pot and let them soften until your kitchen smells like an amazing Chinese restaurant
- Simmer the broth:
- Pour in the chicken broth and seasonings then bring everything to a gentle bubble before adding the vegetables
- Add the vegetables:
- Stir in the carrots and cabbage and let them cook until they are tender but still have some bite about 15 minutes
- Create the ribbons:
- If you are adding eggs drizzle them in super slowly while stirring in circles to make those wispy ribbons that look so fancy
- Finish and serve:
- Taste the soup and adjust the seasoning then top with those fresh green onions and maybe a drizzle of sriracha if you like heat
Save This soup has become my go to for Sunday meal prep because it actually tastes better the next day when all the flavors have had time to hang out together. I pack it into glass jars and eat it all week for lunch.
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Making It Your Own
Sometimes I add shiitake mushrooms when I want something extra earthy or throw in baby bok choy during the last five minutes for a pop of vibrant green. My sister in law adds ramen noodles to turn it into a complete meal in a bowl.
Perfecting The Texture
I have learned that slicing the cabbage as thin as possible makes all the difference between a soup that feels elegant and one that feels chunky. Use a sharp knife and take your time, it is worth the extra effort.
Serving Suggestions
This soup is substantial enough to stand alone but I love serving it with crispy wonton strips or even just some crusty bread for dunking. The contrast between the hot broth and something crunchy is everything.
- Set out sriracha and red pepper flakes so everyone can customize their heat level
- A squeeze of fresh lime right before serving brightens up all those rich flavors
- Sprinkle extra sesame seeds on top for a restaurant style presentation
Save There is something so satisfying about a one pot meal that delivers big flavors without big effort. This soup has saved more weeknights than I can count.
Recipe Questions
- → What makes this taste like egg rolls?
The combination of ground pork, shredded cabbage, carrots, ginger, garlic, and sesame oil creates the exact flavor profile you find in traditional egg rolls. The broth infusion brings all these elements together in a comforting, bowl-ready format.
- → Can I make this without the egg drop element?
Absolutely. The egg ribbon is completely optional. The soup is delicious and satisfying without it—the broth, vegetables, and seasoned pork provide plenty of richness and texture on their own.
- → How long does this keep in the refrigerator?
This soup stores beautifully for 4-5 days in an airtight container. The flavors actually develop and deepen overnight. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- → Can I freeze this soup?
Yes, though it's best to omit the egg ribbons if freezing. The pork and vegetable base freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, adding fresh green onions as garnish.
- → What protein alternatives work well?
Ground chicken or turkey are excellent substitutes that maintain the dish's character. For a vegetarian version, crumbled tofu or plant-based ground meat alternatives work beautifully with the same seasonings.
- → How can I make this soup spicier?
Add sriracha, red pepper flakes, or sliced fresh chilies during the simmering stage. Start with small amounts—you can always add more heat at the table with your favorite hot sauce.
