Cozy One-Pot Egg Roll Soup with Green Onions and Ginger
Why You’ll Love This Soup
If you love egg rolls, this soup is basically a hug in a bowl. It captures everything that makes an egg roll comforting—umami-rich meat, soft vegetables, aromatic ginger and garlic—but skips the frying and wrappers. The result is lighter, warmer, and perfect for weeknights, cold evenings, or whenever you want something homemade and deeply flavorful.
Even better?
- It’s made entirely in one pot
- Ready in about 30–35 minutes
- Naturally low-carb and easy to adapt
- Perfect for meal prep and leftovers
This is one of those recipes that becomes part of your regular rotation after the first spoonful.
Ingredients (Simple, Cozy, Flavor-Packed)
For the soup base:
- 1 tbsp neutral oil (vegetable, avocado, or sesame blend)
- 450 g (1 lb) ground pork (or chicken, turkey, or beef)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
Vegetables & body:
- 1 small head green cabbage, thinly sliced
- 2 medium carrots, julienned or thinly sliced
- 1 tbsp rice vinegar
- 1½ liters (6 cups) chicken broth
Flavor boosters:
- 3 tbsp soy sauce (or tamari)
- 1 tsp toasted sesame oil
- ½ tsp sugar or honey (optional, balances flavors)
To finish:
- 4 green onions, thinly sliced
- Optional toppings: chili oil, sesame seeds, extra green onions
Step 1: Build the Flavor Base
Start with a large soup pot or Dutch oven over medium heat. Add the oil and let it warm until shimmering.
Add the ground pork, breaking it up with a wooden spoon. Cook for 5–7 minutes until fully browned and slightly crispy in spots. This browning step is crucial—it adds deep, savory flavor that carries through the whole soup.
Once the meat is cooked, season lightly with salt and pepper.
💡 Tip: If there’s excess fat, you can spoon a little off, but leaving some behind adds richness.
Step 2: Aromatics = Cozy Magic
Add the diced onion directly to the pot with the pork. Cook for 3–4 minutes until soft and translucent.
Stir in the garlic and fresh ginger. Cook for about 30 seconds to 1 minute, just until fragrant. Don’t rush this step—this is where that warm, comforting aroma fills your kitchen and tells you something good is happening.
Step 3: Veggies Go In
Add the carrots and cabbage to the pot. At first it will look like way too much cabbage—trust the process. It wilts down beautifully.
Stir everything together and cook for 3–5 minutes, just until the cabbage starts to soften but still has some texture.
This balance keeps the soup hearty without turning the vegetables mushy.
Step 4: Turn It into Soup
Pour in the chicken broth, scraping the bottom of the pot to release all those flavorful browned bits.
Add:
- Soy sauce
- Rice vinegar
- Sesame oil
- Sugar or honey (if using)
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10–15 minutes.
The broth will deepen in color and flavor, becoming savory, slightly gingery, and incredibly comforting.
Step 5: Taste and Adjust
This is your moment. Taste the soup and adjust:
- More soy sauce for saltiness
- More vinegar for brightness
- A pinch of sugar if you want it rounder
- A splash of water or broth if it’s too intense
Good soup always listens to you.
Step 6: Finish with Freshness
Turn off the heat and stir in most of the green onions, reserving some for garnish.
Ladle the soup into bowls and finish with:
- Extra green onions
- Chili oil or chili crisp if you like heat
- Sesame seeds for nuttiness
And just like that—you’re done.
Texture & Flavor Profile
This soup is:
- Savory and deeply umami
- Light but filling
- Gingery and aromatic
- Comforting without being heavy
The cabbage becomes silky, the pork rich and satisfying, and the broth tastes like the inside of a perfect egg roll—but cozier.
Variations You’ll Love
Chicken or Turkey Version:
Swap ground pork for ground chicken or turkey. Add a little extra sesame oil for richness.
Vegetarian Option:
Use crumbled firm tofu or mushrooms and vegetable broth. Add a splash of soy sauce for depth.
Spicy Egg Roll Soup:
Add 1–2 tsp chili garlic sauce or gochujang while simmering.
Noodle Upgrade:
Add cooked ramen noodles or rice noodles to turn it into a heartier meal.
Storage & Meal Prep
- Keeps well in the fridge for 3–4 days
- Flavors improve overnight
- Reheat gently on the stove
- Add fresh green onions after reheating for brightness
Perfect for lunches, cozy dinners, or lazy Sundays.
Common Mistakes to Avoid
- ❌ Skipping browning the meat
- ❌ Overcooking the cabbage
- ❌ Adding sesame oil too early (it loses aroma)
- ❌ Under-seasoning the broth
Take your time—it’s simple, but each step matters.
Final Thoughts
This Cozy One-Pot Egg Roll Soup with Green Onions and Ginger is the kind of recipe that feels like home. It’s warming, nourishing, deeply flavorful, and endlessly adaptable. One pot, minimal effort, maximum comfort.
Make it once, and you’ll crave it every time the weather cools—or honestly, anytime you want something soothing and delicious.