Pork Egg Roll Soup brings all the yummy, Asian flavors of egg rolls with none of the fried guilt! Cabbage soup is one of my favorite options when I want something healthy, comforting, yet very filling. Not to mention that cabbage soup is affordable to make! By utilizing the egg roll flavors, we really amp up this cabbage soup!
Do you still eat soup as the weather warms up? Although soups and stews aren’t as heavy in my rotation in the Spring and Summer, I still love making and eating them. I think they are an amazing way to use up the yummy, in-season produce. And for me, warmer weather means busier schedules. So a simple, quick soup is ideal for my weekly meal-prep.
What You’ll Need for this Egg Roll Soup:
- Ground Pork (you can substitute ground chicken or ground turkey if you’d like!)
- Olive oil
- Green Cabbage
- Garlic and Ginger powder
- Toasted sesame oil (adds AWESOME flavor!)
- Chicken or Vegetable stock
- Sesame seeds and sliced green onions
With an ingredient list that simple and yummy, what are you waiting for? The best part, this soup doesn’t take long to pull together. We start by browning the ground pork. Then sauté the onion, carrots, and add the garlic and ginger. NOW your kitchen is going to be smelling gooooood. Finally, just add back in the pork, cabbage, and stock. Let everything simmer together for 15 minutes. This entire pot of soup comes together in about a half an hour.
Although I find this soup super easy to make on a weeknight on the stove, you could make it in the slow cooker as well! I’d brown and crumble your ground pork first and then add all ingredients to your crock-pot. Bam. Healthy, comforting soup waiting for you at the end of your day.
Although in many recipes, the garnishes are considered ‘optional’, for this soup they are a must! The sesame seeds and sliced green onions not only add pretty color, but they pack that final punch of Asian, Egg Roll flavor. Trust me on this one!
Pork Egg Roll Soup is comforting and healthy, but gives you the Asian flavors that you crave. Just 30 minutes start to finish. Super simple and easy. Recipe at KathleensCravings.com. #healthysoup #cabbagesoup #Asiansoup
- 1 lb ground pork (can substitute ground chicken or turkey)
- 2 tablespoons olive oil
- 1 medium white or yellow onion (diced)
- 3 medium carrots (peeled or scrubbed well and diced)
- 1 small green cabbage (chopped into bite sized pieces)
- 2 teaspoons ground ginger (can substitute fresh ginger)
- 1 teaspoon garlic powder
- 1 teaspoon toasted sesame oil
- 6–8 cups chicken or vegetable stock
- salt and pepper (to taste)
- sesame seeds (for topping)
- thinly sliced green onions (for topping)
- In a large pot over medium heat, brown and crumble the ground pork. About 5 minutes. The pork will be crumbled and lightly browned. Use a slotted spoon to remove the pork to a plate and set aside.
- Add the olive oil to the pot and add the diced onion. Sauté for 4-5 minutes then add the carrots and sauté for another 2 minutes until the onion is soft and the carrots are starting to soften. Add the garlic powder and ground ginger and stir to combine for about 30 seconds. Add the stock, cabbage, and cooked pork. Stir to combine.
- Bring the soup to a simmer. Cover and reduce heat to medium-low and allow to simmer for 15 minutes. The carrots and cabbage should be tender. Stir in the sesame oil. Season with salt and pepper to taste.
- Scoop into bowls and serve warm. Top bowls with the sesame seeds and sliced green onions.
Leftover soup can be kept in the fridge in airtight containers for up to 4 days. Or can be frozen for up to 3 months.
- Category: Main Dish
- Cuisine: Asian