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One Pot Egg Roll Soup with Green Onions and ginger

One-Pot Egg Roll Soup with Green Onions and Ginger

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Chinese
Servings 6

Equipment

  • Large soup pot or Dutch oven A 5-6 quart pot is perfect for holding all the ingredients comfortably.
  • Wooden Spoon or Spatula For browning the ground pork and stirring the soup.
  • Sharp knife and cutting board For prepping your veggies.
  • Measuring cups and spoons
  • Soup ladle For serving generous portions.
  • Alternative If you prefer a slow-cooked flavor without the hands-on time, this recipe can easily be adapted to a crock pot for a set-it-and-forget-it egg roll soup crock pot version.

Ingredients
  

Protein and Aromatics

  • 1 lb ground pork – The classic meat used in most egg roll filling recipes; it adds a rich savory depth.
  • 4 cloves garlic minced – A must for any flavorful broth.
  • 2 tablespoons fresh ginger grated – Bright, spicy, and warming.
  • 1 tablespoon soy sauce – Adds umami and saltiness.
  • 1 tablespoon sesame oil – For that signature toasted flavor.

Vegetables

  • 1 medium yellow onion diced
  • 1 cup shredded carrots – Adds sweetness and color.
  • 4 cups green cabbage thinly sliced – Replicates that crisp egg roll texture.
  • 1/2 cup green onions chopped (divided) – Some for cooking, some for garnish.

Broth

  • 6 cups chicken broth low sodium if preferred
  • 1 tablespoon rice vinegar – A little acid for balance.
  • Salt and pepper to taste

Optional Add-Ins

  • 2 beaten eggs – For a nod to eggdrop soup recipes you can swirl these in at the end for extra richness.
  • Red pepper flakes or sriracha – If you want to add some heat.

Instructions
 

Step 1: Brown the Ground Pork

  1. In a large soup pot over medium-high heat, add the ground pork and break it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. As it cooks, season with a pinch of salt and pepper. Once fully cooked, drain excess fat if needed.

Step 2: Add Aromatics

  1. Add the diced onion, garlic, and ginger to the pot with the pork. Sauté for about 3–4 minutes until fragrant and the onions begin to soften.

Step 3: Build the Soup Base

  1. Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring the mixture to a gentle boil.

Step 4: Add Vegetables

  1. Once the broth is simmering, add the carrots and cabbage. Reduce heat to medium-low and let everything simmer together for about 15 minutes, or until the vegetables are tender but not mushy. Toss in half of the chopped green onions now to let them soften slightly in the broth.

Step 5: Optional Egg Swirl (Egg Drop Style)

  1. If you're a fan of easy eggs or enjoy the silky texture of eggdrop soup, this is your moment. Slowly drizzle in the beaten eggs while stirring the soup in a circular motion. The eggs will cook instantly and form delicate ribbons.

Step 6: Final Seasoning and Serve

  1. Taste the soup and adjust salt, pepper, or soy sauce if needed. Ladle into bowls and top with remaining green onions. Add a drizzle of sriracha for heat or a sprinkle of red pepper flakes for a spicier kick.