Egg Roll Soup Recipe

Introduction

Egg Roll Soup is a comforting and flavorful dish inspired by the classic egg roll flavors but served as a hearty soup. Packed with ground meat, fresh vegetables, and a rich broth, it’s perfect for a cozy meal that’s both satisfying and nutritious.

Ingredients

• 1 Tbsp toasted sesame oil or unrefined avocado oil
• 1 1/2 lbs. ground chicken, turkey, pork, or beef
• 1 large sweet onion, diced
• 3 carrots, diced
• 4 cloves fresh garlic, minced
• 1 large green cabbage, chopped into bite-sized pieces
• 2-inch knob fresh ginger, grated on the microplane
• 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
• 1/4 cup peanut butter, almond butter, cashew butter, or sunflower butter
• 8 cups bone broth or vegetable broth

Instructions

1. Step 1: Heat your sesame oil in a large heavy-bottomed stockpot over medium heat.
2. Step 2: Add the ground meat and cook, mincing it as it cooks until no longer pink. Drain any excess grease.
3. Step 3: Stir in the diced onion, carrots, and minced garlic. Sauté for about 5 minutes until softened.
4. Step 4: Add the chopped cabbage, grated ginger, coconut aminos (or chosen soy sauce substitute), and nut butter. Cook, stirring occasionally for 6 minutes until the cabbage softens.
5. Step 5: Pour in the bone broth and bring the soup to a boil.
6. Step 6: Once boiling, reduce heat to medium-low. Cover and simmer for 20-25 minutes until vegetables are tender and flavors melded.
7. Step 7: Serve hot, optionally topped with sesame seeds and green onions.

Tips & Variations

• Use ground chicken or turkey for a lighter soup, or pork and beef for richer flavor.
• Swap the nut butter with sunflower seed butter for a nut-free version.
• Adding a splash of rice vinegar or lime juice before serving brightens the flavors.
• For extra protein, toss in some cooked shrimp or tofu towards the end of cooking.

Storage

Store leftover Egg Roll Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! Use vegetable broth and substitute the ground meat with crumbled tofu, tempeh, or extra vegetables to keep it plant-based and delicious.

What can I use instead of peanut butter?

You can replace peanut butter with almond butter, cashew butter, or sunflower seed butter to change the flavor or accommodate allergies.

Egg Roll Soup Recipe

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★★★★★

4.5 from 108 reviews

Egg Roll Soup is a flavorful and comforting soup inspired by the classic egg roll filling, featuring ground meat, fresh vegetables, and a savory broth enriched with peanut butter and ginger. This hearty and healthy soup combines tender ground meat, crunchy cabbage, and aromatic spices, all simmered to perfection in a rich bone or vegetable broth, making it a perfect meal for any day.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

Meat and Oils

• 1 Tbsp toasted sesame oil or unrefined avocado oil
• 1 1/2 lbs. ground chicken, turkey, pork, or beef

Vegetables and Aromatics

• 1 large sweet onion, diced
• 3 carrots, diced
• 4 cloves fresh garlic, minced
• 1 large green cabbage, chopped into bite-sized pieces
• 2-inch knob fresh ginger, grated on the microplane

Sauces and Broth

• 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
• 1/4 cup peanut butter, almond butter, cashew butter, or sunflower butter
• 8 cups bone broth or vegetable broth

Instructions

1. Heat the Oil and Cook the Meat: Heat your sesame oil in a large heavy-bottomed stockpot over medium heat. Add the ground meat and cook, mincing it as it cooks. Once the meat is no longer pink, drain any excess grease for a healthier soup base.
2. Sauté the Vegetables: Stir in the diced onion, carrots, and minced garlic into the pot with the cooked meat. Sauté for about 5 minutes until the vegetables soften and release their aroma.
3. Add Cabbage and Flavorings: Add the chopped cabbage, grated fresh ginger, coconut aminos (or your choice of soy sauce alternative), and the peanut butter. Continue cooking while stirring occasionally for about 6 minutes, until the cabbage softens and the flavors meld together.
4. Add Broth and Simmer: Pour in the bone broth or vegetable broth, increasing the heat to bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 20 to 25 minutes until the vegetables are tender and the flavors have fully combined.
5. Serve: Optionally top the soup with sesame seeds and sliced green onions to add an extra layer of flavor and texture. Serve the soup hot for the best taste experience.

Notes

• You can substitute the ground meat with a choice that suits your preference or dietary needs, including poultry or beef.
• For a nut-free version, use sunflower butter instead of peanut or other nut butters.
• Adjust the seasoning with salt or additional soy sauce according to taste since coconut aminos and similar products vary in salt content.
• Adding fresh herbs like cilantro or green onions before serving can enhance the freshness and flavor of the soup.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: Egg Roll Soup, Ground Meat Soup, Asian Inspired Soup, Healthy Soup, Ground Chicken Soup, Cabbage Soup, Comfort Food Soup