A delicious, comforting soup that captures all the flavors of an egg roll, without the frying! Packed with savory pork, crunchy cabbage, and vibrant veggies in a flavorful broth.
Ingredients:
1 lb ground pork (or chicken, beef, or turkey)
1 tablespoon sesame oil (or vegetable oil)
1 small onion, chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, peeled and grated
4 cups chicken or vegetable broth
2 cups coleslaw mix (shredded cabbage and carrots)
1 cup mushrooms, sliced (shiitake or button mushrooms work well)
1 red bell pepper, thinly sliced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon hoisin sauce (optional, for sweetness)
1 teaspoon toasted sesame oil (optional, for extra flavor)
½ teaspoon ground white pepper (or black pepper)
2-3 green onions, chopped (for garnish)
1 tablespoon sesame seeds (optional, for garnish)
Cooked rice or noodles (optional, for serving)
Instructions:
Cook the Ground Meat:
In a large pot, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground pork (or your choice of meat) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Once cooked, remove the pork from the pot and set it aside.
Sauté the Aromatics:
In the same pot, add a little more oil if needed and sauté the chopped onion, minced garlic, and grated ginger over medium heat for about 3-4 minutes, until fragrant and softened.
Add the Broth and Vegetables:
Pour in the chicken or vegetable broth, and bring it to a simmer. Add the coleslaw mix (shredded cabbage and carrots), sliced mushrooms, and bell pepper. Let it cook for 5-7 minutes until the vegetables soften but still have some crunch.
Season the Soup:
Stir in the soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and ground white pepper. Taste and adjust seasoning as needed, adding more soy sauce or vinegar to your liking.
Add the Cooked Meat:
Return the cooked ground pork (or your choice of meat) to the pot and stir to combine. Let the soup simmer for an additional 5 minutes to heat through.
Serve:
Ladle the soup into bowls. If desired, serve with a side of cooked rice or noodles for a heartier meal. Garnish with chopped green onions, sesame seeds, and extra soy sauce on the side.
Enjoy this light, flavorful Egg Roll Soup that’s full of savory umami and satisfying crunch, without the deep-frying! 
Tips:
If you want more heat, you can add a pinch of crushed red pepper flakes or a drizzle of sriracha.
To make it vegetarian, use crumbled tofu or plant-based meat instead of pork.
For added texture, top with crispy wonton strips or egg roll wrappers cut into thin strips and baked until crispy.
This soup is great for meal prep and keeps well in the fridge for 3-4 days.
