Description
This Egg Roll Soup is a warm and comforting dish featuring tender beef and vibrant vegetables in a rich broth. It’s quick to prepare and perfect for sharing with loved ones on a chilly evening.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound ground beef (or chicken)
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup shredded cabbage (green or Napa cabbage)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth (low sodium)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 4 green onions, chopped (white and green parts separated)
- 2 large eggs, beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt to taste
- Fresh cilantro or sesame seeds (for garnish, optional)
Instructions
- Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Once the oil shimmers, add 1 pound of ground beef. Cook for about 5-7 minutes until browned, breaking it apart with a wooden spoon. Avoid crowding the beef; if it’s too moist, it won’t brown properly.
- Once the beef is browned, add in the minced garlic and ginger. Cook for an additional 1-2 minutes, stirring frequently until fragrant. You’ll know it’s ready when the garlic turns golden and aromatic but be careful not to let it burn.
- Stir in 1 cup of shredded carrots and 1 cup of shredded cabbage. Sauté for about 3-4 minutes, until the vegetables are slightly tender but still crisp. This step adds texture, so resist the urge to overcook them.
- Pour in 4 cups of low-sodium chicken broth, followed by 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of ground black pepper. Stir to combine and bring the mixture to a simmer.
- If you enjoy a hint of heat, sprinkle in 1/2 teaspoon of red pepper flakes now. Allow the soup to simmer for about 5 minutes, giving the flavors a chance to meld. Watch for small bubbles breaking the surface to know it's simmering properly.
- While the soup simmers, beat 2 large eggs in a bowl. Once the soup is simmering, slowly drizzle the eggs into the pot while stirring gently. This creates lovely ribbons of egg throughout the soup. Cook for another 1-2 minutes until the eggs are just set.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Stir this into the soup and allow it to cook for an additional 3-4 minutes until thickened to your liking. Be careful not to add too much cornstarch; a little goes a long way!
- Finally, season with salt to taste, and stir in the chopped green parts of the 4 green onions for freshness. Serve hot, garnished with cilantro or sesame seeds if desired. Enjoy your comforting bowl of Egg Roll Soup!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Don’t skip the fresh ginger and garlic; they are crucial for flavor. Use a large pot to give the ingredients enough room to cook evenly.