Save The first snowfall had just started when I decided to turn my favorite takeout egg roll into a soup. Something about the smell of ginger hitting hot pork made the whole house feel instantly warmer, and I realized I'd never go back to frying wrappers again.
My roommate walked in during that first batch, skeptical about soup pretending to be an egg roll. She took one spoonful and literally went back for seconds before even sitting down, declaring it better than the delivery place we usually order from.
Ingredients
- 1 lb ground pork: The fat content here is crucial for that rich egg roll interior taste
- 4 cloves garlic, minced: Dont be shy with fresh garlic, it blooms beautifully in the pork fat
- 2 tablespoons fresh ginger, grated: Fresh is non negotiable, powder just does not have the same warmth
- 1 tablespoon soy sauce: Use a good quality brand, it makes up half the flavor base
- 1 tablespoon sesame oil: This adds that unmistakable takeout aroma right at the end
- 1 medium yellow onion, diced: Sweet onions work beautifully here if you have them
- 1 cup shredded carrots: Buy pre shredded to save time, or use a box grater
- 4 cups green cabbage, thinly sliced: Napa cabbage is more traditional but regular works perfectly
- 1/2 cup green onions, chopped: Divide them before you start cooking so you do not forget the garnish
- 6 cups chicken broth: Low sodium lets you control the salt level better
- 1 tablespoon rice vinegar: A tiny splash cuts through the richness and brightens everything
- 2 eggs, beaten: Completely optional but adds such lovely ribbons if you want them
Instructions
- Brown the pork base:
- Cook your ground pork in a large soup pot over medium high heat, breaking it up with a wooden spoon until its no longer pink, about 5 to 7 minutes. Season with a little salt and pepper and drain any excess fat if it looks too heavy.
- Add the aromatics:
- Toss in your diced onion, garlic, and grated ginger right into the pot with the pork. Let everything sauté together for 3 to 4 minutes until the onions soften and the smell becomes absolutely incredible.
- Build the broth:
- Pour in the soy sauce, sesame oil, and rice vinegar, then add all 6 cups of chicken broth. Bring the whole thing to a gentle boil while stirring to incorporate all those flavorful browned bits from the bottom.
- Simmer the vegetables:
- Add your shredded carrots and sliced cabbage, then reduce the heat to medium low. Let it simmer for about 15 minutes until the vegetables are tender but still have some texture, then stir in half the green onions.
- Add the egg ribbons:
- If you are using the eggs, slowly drizzle them into the soup while stirring in a gentle circular motion. The eggs will cook instantly into delicate ribbons throughout the broth.
- Finish and serve:
- Taste the soup and adjust with more salt, pepper, or soy sauce as needed. Ladle into bowls and top with the remaining green onions, plus any hot sauce you like.
Save Now this is the soup I make whenever someone needs comfort food but wants something lighter than a heavy casserole. It has become my go to for sick friends, new parents, and rainy Tuesdays when takeout feels like too much effort.
Making It Your Own
I have tried ground turkey and chicken in place of pork with great success, though you might want to add a touch more oil since they are leaner. Sometimes I throw in sliced mushrooms or bell peppers if the vegetable drawer is overflowing.
Perfect Pairings
A dry Riesling cuts through the richness beautifully, but honestly cold beer works just as well. Crusty bread is not traditional but nobody will complain if you put a basket on the table.
Make Ahead Magic
This soup actually tastes better the next day when all the flavors have had time to marry. I often make a double batch and portion it into glass containers for easy lunches throughout the week.
- Hold off on adding the egg ribbons if reheating, they get rubbery in the microwave
- The cabbage will soften considerably overnight, which some people actually prefer
- Freeze individual portions without the garnish for up to three months
Save Theres something so satisfying about turning a craving into a homemade reality, and this soup delivers every single time.
Recipe FAQ
- → Can I make this soup gluten-free?
Yes, simply use tamari or certified gluten-free soy sauce instead of regular soy sauce. Check your chicken broth label to ensure it's gluten-free as well.
- → What protein substitutes work well?
Ground chicken or turkey are excellent alternatives to pork. You can also use crumbled sausage or leave it vegetarian by adding extra vegetables and mushrooms.
- → How long does this soup keep?
Stored in an airtight container in the refrigerator, the soup keeps well for 3-4 days. The flavors may actually improve over time. Reheat gently on the stovetop.
- → Can I freeze this soup?
Yes, freeze without the egg ribbons for up to 3 months. The cabbage may become slightly softer after freezing and reheating, but the flavor remains delicious.
- → How can I make it spicier?
Add red pepper flakes while sautéing the aromatics, drizzle sriracha into individual bowls, or add sliced fresh chili peppers during the last few minutes of cooking.
- → What vegetables can I add?
Mushrooms, bell peppers, bean sprouts, or bok choy work wonderfully. Add heartier vegetables like mushrooms early, and delicate ones like bean sprouts in the last 2 minutes.