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Egg Roll Soup

Egg Roll Soup

Egg Roll Soup is a comforting and flavorful dish that brings the classic tastes of an egg roll into a hearty bowl of soup.

  • Total Time: 45 minutes
  • Yield: Serves approximately 6 people 1x

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound shredded cabbage
  • 8 cups chicken broth
  • ⅔ cup chopped carrots
  • ⅓ cup diced yellow onion
  • ¼ cup thinly sliced scallions
  • 3 cloves minced garlic
  • 2 tablespoons liquid aminos
  • 1 tablespoon Sriracha
  • 1 tablespoon olive oil
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons minced fresh ginger
  • Salt and pepper to taste

Instructions

  1. In a large pot, brown the ground beef over medium heat, seasoning with salt and pepper.
  2. Push the beef aside and sauté the onions until translucent.
  3. Add chopped carrots and continue cooking until they soften.
  4. Stir in garlic and ginger until fragrant.
  5. Pour in chicken broth, then return the beef along with cabbage, liquid aminos, sesame oil, and Sriracha; stir to combine.
  6. Simmer covered for about 25 minutes until vegetables are tender.
  7. Stir in scallions before serving.
  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Simmering
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 70mg

Keywords: For a vegetarian version, substitute ground beef with plant-based protein or tofu and use vegetable broth. Adjust Sriracha based on your spice preference; add more for extra heat. Enhance your soup by adding additional toppings like crispy wonton strips or fresh herbs.