Go Back
BROCCYOURBODY

Egg Roll Soup

Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp toasted sesame oil
  • 1 lb ground chicken or pork
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 3 large carrots, shredded
  • 5 cups (1/2 small head) green cabbage, thinly sliced
  • 6 cups reduced sodium chicken stock
  • 1 tbsp reduced sodium soy sauce
  • 2 tbsp fish sauce, optional
  • 1/2 tbsp rice wine vinegar
  • green onion, chili crisp, and crispy wonton strips to serve

Method
 

  1. Heat the sesame oil in a Dutch oven or large soup pot with a lid over medium heat. Add the onions, garlic, and ginger, stirring occasionally for about 5 minutes.
  2. Add the ground chicken and break it up with a wooden spoon or meat masher until just cooked through.
  3. Add the cabbage, carrots, chicken stock, soy sauce, fish sauce, and vinegar. Bring to a boil, cover, then turn the heat to medium-low for 10-15 minutes.
  4. Season to taste and serve with desired toppings.

Notes

For a more hearty soup, add a cup or two of cooked white or brown rice.