Description
Egg Roll Soup is a delightful and comforting dish that combines the flavors of traditional egg rolls in a warm, savory broth.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 3 green onions, chopped
- 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 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.
- Stir in the carrots, cabbage, green onions, ginger, and garlic; cook for about 5 minutes.
- Pour in the chicken broth, soy sauce, and sesame oil; bring to a boil.
- Reduce heat and let simmer for 10 minutes.
- Slowly stir in the beaten eggs, allowing them to cook in the hot broth.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro.
Notes
- For a vegetarian version, substitute ground pork with tofu or mushrooms.
- Feel free to add other vegetables like bell peppers or snap peas.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg