Save The smell of sesame oil hitting a hot pan always pulls me into the kitchen, no matter what I was doing. This soup started on one of those gray Tuesdays when takeout felt like too much effort but comfort food was non-negotiable. I threw egg roll ingredients into a pot without thinking twice, and somehow the magic happened anyway.
My sister stayed over that first night I made this, skeptical about soup for dinner. She went back for thirds and texted me the recipe two days later. Now it is our cold weather default, the kind of meal that makes the house feel warmer just by simmering on the stove.
Ingredients
- 1 pound ground pork: Use chicken or turkey if you prefer, but pork gives that authentic egg roll flavor
- 4 cloves garlic, minced: Fresh is best here, nothing compares to that sharp aroma hitting the hot fat
- 2 tablespoons fresh ginger, grated: Peel it with a spoon and grate it finely for the best distribution
- 1 tablespoon soy sauce or tamari: This is your salt source, so taste before adding more
- 1 tablespoon sesame oil: Toasted sesame oil adds that nutty depth that makes everything taste better
- 1 medium yellow onion, diced: Shallots work beautifully if you want something sweeter and milder
- 6 cups low-sodium chicken broth: Vegetable broth keeps it vegetarian without sacrificing flavor
- 1 cup shredded carrots: Red bell pepper strips add color if you want to switch things up
- 4 cups green cabbage, thinly sliced: Napa cabbage is more delicate and absorbs the broth beautifully
- 1/2 cup green onions, chopped: Save some pretty green pieces for garnish at the end
- 1 tablespoon rice vinegar: Apple cider vinegar works in a pinch, but rice vinegar is subtler
- Salt and pepper: Go easy at first, the soy sauce does a lot of heavy lifting
- 2 large eggs, beaten (optional): Omit for a lighter soup or dietary restrictions
- Red pepper flakes or sriracha (optional): Add heat gradually, you can always put more on the table
Instructions
- Brown the pork:
- Heat your largest pot over medium-high heat and add the ground pork. Use a wooden spoon to break it into small pieces as it browns, about 5 to 7 minutes until no pink remains.
- Add the aromatics:
- Toss in the onion, garlic, and ginger. Stir constantly for 3 to 4 minutes until the onion turns translucent and the garlic becomes fragrant but not browned.
- Build the flavor base:
- Pour in the soy sauce, sesame oil, and rice vinegar. Stir thoroughly so every bit of pork and vegetables gets coated in the mixture.
- Create the soup:
- Add the broth and bring everything to a gentle boil. Watch the pot carefully because once it reaches a boil, you are ready for the vegetables.
- Simmer the vegetables:
- Stir in the carrots and cabbage. Reduce heat to maintain a steady simmer and cook for 10 to 15 minutes until the cabbage is tender but still has some bite.
- Add the egg ribbons:
- Slowly drizzle the beaten eggs into the soup while stirring in a gentle circular motion. The eggs will cook instantly into silky ribbons throughout the broth.
- Season to perfection:
- Taste the soup and adjust with salt and pepper. Remember that soy sauce is already adding saltiness, so add gradually.
- Finish and serve:
- Ladle the hot soup into bowls and scatter the reserved green onions on top. Pass red pepper flakes or sriracha at the table for anyone who wants extra heat.
Save Last winter my neighbor brought over some when she was sick, and she said it was the first thing that actually made her feel like eating again. There is something about hot broth and ginger that just resets everything.
Making It Your Own
I have made countless versions of this soup depending on what is in the fridge. Mushrooms add a meaty texture if you want to skip the pork entirely, and sliced water chestnuts bring back that egg roll crunch everyone loves.
The Broth Situation
Low-sodium broth matters because the soy sauce and sesame oil already pack a punch. Once I used regular broth and the result was so salty we could barely finish our bowls. You can always add salt later.
Leftovers Actually Get Better
This soup keeps beautifully in the refrigerator for up to four days. The flavors meld together overnight in a way that makes it taste even better the next day.
- Store the soup without the egg ribbons if you plan to freeze it
- Reheat gently over medium-low heat to avoid separating the broth
- Add a splash of fresh broth when reheating if it has thickened too much
Save Sometimes the simplest meals end up being the ones we remember most. This soup has become more than dinner, it is the bowl I reach for when life needs a little warmth.
Recipe Guide
- → Can I make this vegetarian?
Yes, simply substitute vegetable broth for chicken broth and replace the ground pork with diced tofu or mushrooms. The flavors remain delicious and satisfying.
- → What cabbage works best?
Napa cabbage is ideal for its tender texture, but green cabbage works perfectly too. Both absorb the savory broth beautifully while maintaining a slight crunch.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen over time, making it even better the next day.
- → Can I freeze this soup?
Yes, freeze without the egg ribbons for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh eggs if desired when serving.
- → How can I add more heat?
Add red pepper flakes during cooking or drizzle with sriracha when serving. Fresh chili peppers or a splash of chili oil also work wonderfully for extra spice.
- → What pairs well with this?
Steamed jasmine rice creates a filling meal, or serve with crispy wonton strips for crunch. A simple cucumber salad balances the warmth perfectly.