A quick, cozy one pot egg roll soup made with ground pork, cabbage, ginger, and green onions for a comforting 30-minute meal.

Scale

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)

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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.

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.