If you love the flavor of crispy egg rolls but want a lighter, simpler twist, this one pot egg roll soup is your answer. Packed with savory pork, cabbage, carrots, ginger, and green onions, it turns a takeout favorite into a comforting, nourishing meal—all made in one pot in about 30 minutes!
Why You’ll Love This One Pot Egg Roll Soup
This cozy, flavorful soup captures everything you adore about egg rolls—without the deep frying or fuss.
Here’s why it’s a new favorite:
- One pot wonder: Minimal cleanup, maximum flavor.
- Quick to make: Ready in about 30 minutes, perfect for busy nights.
- Nutritious and balanced: Full of protein, fiber, and veggies.
- Customizable: Works with chicken, turkey, or tofu instead of pork.
- Comforting: Warm, savory, and satisfying all year round.
Ingredients for One Pot Egg Roll Soup
Main Ingredients
- 1 lb ground pork – or use ground turkey, chicken, or tofu for a leaner option.
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup green onions, sliced (plus extra for garnish)
- 6 cups chicken broth (or vegetable broth for a lighter version)
Seasonings & Sauces
- 1 tbsp sesame oil – adds deep nutty flavor.
- 1 tbsp soy sauce – or tamari/coconut aminos if gluten-free.
- 1 tbsp rice vinegar – gives that signature tang.
- Salt & pepper, to taste
- 1/2 tsp red pepper flakes (optional, for gentle spice)
Optional Add-Ins
- 2 beaten eggs – stir in for silky ribbons.
- 1 tsp chili oil or Sriracha, for a spicy kick.
Ingredient Notes & Substitutions
- Ground pork: Swap with ground chicken or turkey for a lower-fat version, or tofu for a vegetarian option.
- Cabbage: Both green and Napa cabbage work. You can also use a coleslaw mix for convenience.
- Broth: Vegetable broth creates a lighter flavor; bone broth adds richness and extra nutrients.
- Soy sauce: For gluten-free, use tamari or coconut aminos.
- Sesame oil: Toasted sesame oil enhances flavor; if unavailable, use olive oil.
- Eggs: Omit for vegan diets or replace with a handful of rice noodles for texture.
Step-by-Step Instructions
Step 1 – Brown the Pork
In a large soup pot or Dutch oven, cook the ground pork over medium-high heat until browned and no longer pink. Drain excess fat if needed.
Step 2 – Add Aromatics
Stir in the onion, garlic, and ginger. Cook for about 2–3 minutes until fragrant and the onion softens.
Step 3 – Build the Broth
Pour in the chicken broth, soy sauce, sesame oil, and rice vinegar. Stir well and bring the mixture to a gentle boil.
Step 4 – Add Veggies
Stir in the carrots and cabbage. Lower the heat to a simmer and cook for about 10 minutes, or until the vegetables are tender.
Step 5 – Optional Egg Ribbons
If desired, slowly drizzle in the beaten eggs while gently stirring to form delicate ribbons throughout the soup.
Step 6 – Finish and Serve
Season with salt, pepper, and red pepper flakes to taste. Ladle into bowls and top with green onions and a drizzle of chili oil if you like some heat.
Pro Tips for Success
- Grate fresh ginger—it adds brightness and depth canned ginger can’t match.
- Use a wide pot—it allows ingredients to cook evenly and prevents overcrowding.
- Simmer gently—overcooking can make cabbage mushy.
- Add vinegar at the end—keeps the flavor vibrant and tangy.
- Double the batch—it reheats beautifully for quick lunches.
- Garnish smartly—green onions, sesame seeds, or a splash of lime juice add color and freshness.
Flavor Variations
- Spicy Kick: Add chili garlic sauce or extra red pepper flakes.
- Vegetarian Delight: Use vegetable broth and tofu or lentils instead of pork.
- Low-Carb Option: Add cauliflower rice for a hearty, grain-free version.
- Noodle Twist: Toss in rice noodles for a ramen-style soup.
- Creamy Fusion: Add a small spoonful of coconut milk for a silky Asian fusion feel.
Serving Suggestions
Serve your one pot egg roll soup as a main dish topped with:
- Fresh chopped green onions
- Crushed wonton strips or crispy rice noodles for crunch
- A drizzle of sesame oil or chili crisp
Pair with: - Steamed jasmine rice
- Asian cucumber salad
- Spring rolls for a fun family meal
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup for up to 2 months. Leave out the eggs if freezing (they can turn rubbery).
- Reheat: Warm on the stove over medium heat until steaming hot; add a splash of broth if it thickens.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Protein | 21 g |
| Carbohydrates | 9 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sodium | 880 mg |
FAQ About One Pot Egg Roll Soup
What is egg roll soup made of?
Egg roll soup combines all the fillings of a classic egg roll—ground pork, cabbage, carrots, garlic, and ginger—into a flavorful broth-based soup. It’s like eating your favorite appetizer in cozy soup form!
Can I make it vegetarian?
Absolutely! Replace pork with crumbled tofu or lentils, and use vegetable broth. Add a splash of soy sauce or miso paste for savory depth.
How can I make it spicier?
Add chili oil, crushed red pepper flakes, or a spoonful of Sriracha. You can also simmer a sliced jalapeño in the broth for gentle heat.
Can I meal prep this soup?
Yes! It stores and reheats perfectly. Just keep the garnishes (like green onions) separate until serving for the best texture.
What does ginger add to egg roll soup?
Ginger brings warmth, brightness, and subtle spice that balances the savory broth and complements the pork beautifully.
Final Thoughts
This easy one pot egg roll soup with ginger and green onions brings comfort, balance, and bold Asian-inspired flavor to your dinner table with minimal effort. It’s quick, hearty, and healthy—everything you want from a weeknight meal that feels like a cozy hug in a bowl.
Try it once, and it’ll become a new family favorite!
Print
Easy One-Pot Egg Roll Soup with Ginger & Green Onions
- Total Time: 30 mins
- Yield: 6 servings 1x
Description
A quick, cozy one pot egg roll soup made with ground pork, cabbage, ginger, and green onions for a comforting 30-minute meal.
Ingredients
1 lb ground pork
1 medium onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, grated
4 cups shredded cabbage
1 cup shredded carrots
1/2 cup green onions, sliced
6 cups chicken broth
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
Salt & pepper to taste
2 beaten eggs (optional)
Red pepper flakes (optional)
Instructions
1. Brown pork in large pot; drain fat.
2. Add onion, garlic, and ginger; sauté 2–3 minutes.
3. Pour in broth, soy sauce, sesame oil, and rice vinegar; bring to a boil.
4. Add cabbage and carrots; simmer until tender.
5. Slowly drizzle in beaten eggs if using; stir gently.
6. Season with salt, pepper, and red pepper flakes; garnish with green onions.
Notes
Swap pork for chicken, turkey, or tofu.
Use vegetable broth for vegetarian version.
Store leftovers up to 4 days in fridge or 2 months in freezer.
Top with sesame oil or chili crisp for flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 3g
- Sodium: 880mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg
