If you’ve ever craved the delightful flavors of crispy egg rolls but wanted something a little lighter and cozier, this Egg Roll Soup Recipe is about to become your new go-to comfort meal. Imagine all those savory ingredients you love packed into a warm, soothing broth that’s quick to make yet incredibly satisfying. Bursting with fresh cabbage, carrots, ground chicken, and a perfect balance of ginger and garlic, this soup delivers all the familiar tastes of an egg roll without any of the fuss. Whether you’re looking for a weeknight winner or a crowd-pleasing starter, this recipe has you covered with simplicity and mouthwatering flavor in every spoonful.
Ingredients You’ll Need
The beauty of this Egg Roll Soup Recipe lies in its straightforward ingredients list—each component plays a crucial role in building layers of flavor and texture that feel both fresh and comforting. From the nutty sesame oil to the zing of rice vinegar, every item is essential for creating that classic egg roll taste in soup form.
- Sesame oil: Adds a rich, toasty aroma that sets the tone for the entire dish.
- Ground chicken or turkey: A lean protein that provides heartiness without heaviness.
- Garlic, minced: Brings depth and a robust flavor punch that wakes up your taste buds.
- Small onion, diced: Offers a subtle sweetness and texture to complement the meat.
- Fresh ginger, grated: Gives a bright, warming zing that’s indispensable for that signature flavor.
- Green cabbage, shredded: Adds crunch and a mild, refreshing note that balances the meatiness.
- Carrots, julienned: Contribute sweetness and a vibrant splash of color.
- Chicken broth: The comforting base that ties all the flavors together.
- Soy sauce (or tamari for gluten-free): Deepens the umami and brings that savory complexity.
- Rice vinegar: Brightens the soup with a slight tang that keeps each bite lively.
- Black pepper: Adds just the right amount of warmth and spice.
- Crushed red pepper flakes (optional): For those who love a subtle kick of heat.
- Green onions, sliced: Freshly stirred in to elevate flavor and provide a crisp finish.
- Toasted sesame seeds (for garnish): Sprinkle on top to add crunch and an extra nutty note.
How to Make Egg Roll Soup Recipe
Step 1: Heat the Sesame Oil
Start by warming the sesame oil in a large pot over medium heat. The oil’s nutty essence will infuse the base of your soup with a beautiful aroma that promises deliciousness right from the first step.
Step 2: Cook the Ground Chicken or Turkey
Add your chosen ground meat to the pot and cook it until it’s nicely browned. Breaking it up with your spoon as it cooks ensures you’ll have bite-sized pieces throughout the soup—perfect for an even texture.
Step 3: Sauté Onion, Garlic, and Ginger
Mix in the diced onion, minced garlic, and grated ginger, sautéing them for about 2 to 3 minutes. This step releases their fragrances and creates a flavorful foundation that carries throughout the broth.
Step 4: Add Cabbage and Carrots
Stir in the shredded cabbage and julienned carrots next. These add a wonderful crunch and a dose of natural sweetness, which balances out the savory elements beautifully.
Step 5: Pour in the Broth and Seasonings
Now comes the liquid magic. Pour in the chicken broth, soy sauce, rice vinegar, black pepper, and if you’re feeling adventurous, the crushed red pepper flakes. Everything melds together as it heats up, melding into a savory-sour-spicy harmony.
Step 6: Simmer Until Tender
Bring the soup to a gentle simmer and let it cook for 10 to 15 minutes. This lets the vegetables soften just right, ensuring every spoonful is a warm, comforting bite filled with tender crunch and rich broth.
Step 7: Stir in Green Onions
Once you’ve removed the pot from the heat, stir in those fresh green onions. This last touch adds a fresh pop of color and a mild oniony crispness that brightens the entire dish.
Step 8: Serve Hot with Sesame Seeds
Ladle the soup into bowls while it’s hot and sprinkle toasted sesame seeds over the top. These little seeds add a delightful crunch and a final boost of nutty flavor that ties everything together.
How to Serve Egg Roll Soup Recipe
Garnishes
To truly elevate this soup, consider adding a few extra garnishes that complement the core flavors. Thin slices of fresh jalapeño can bring a fiery contrast, while a drizzle of chili oil adds boldness. For a burst of freshness, a squeeze of lime juice or a handful of chopped cilantro can brighten the bowl beautifully.
Side Dishes
This Egg Roll Soup Recipe is hearty enough to be a meal on its own, but pairing it with steamed jasmine rice or crispy wonton chips brings out the best in each spoonful. A simple cucumber salad on the side also offers a crisp, refreshing counterpoint that balances the warm soup.
Creative Ways to Present
For a fun twist, serve this soup in miniature bread bowls or hollowed-out cabbage cups to keep with the authentic egg roll vibe. You could also offer an “all the toppings” bar, letting guests add extra green onions, sesame seeds, or chili flakes to suit their palate. Presentation that invites interaction always makes the meal more enjoyable!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and store it in the refrigerator for up to 3 days. The flavors actually develop further over time, so leftovers can be even tastier the next day.
Freezing
Egg roll soup freezes well, making it a great option for meal prep. Freeze portions in sealed freezer-safe containers or heavy-duty bags for up to 2 months. Just be mindful that cabbage might soften a bit more after thawing, but this won’t take away from the overall deliciousness.
Reheating
Reheat refrigerated or thawed soup gently on the stovetop over medium heat, stirring occasionally until warm throughout. If the broth has thickened, add a splash of chicken broth or water to bring it back to the perfect consistency.
FAQs
Can I use ground beef instead of chicken or turkey?
Absolutely! While the original recipe uses ground chicken or turkey for a lighter feel, ground beef can add a richer, heartier flavor if you prefer.
Is this soup gluten-free?
It can be, as long as you use tamari or a gluten-free soy sauce alternative. Be sure to check your broth’s label as well, to avoid any hidden gluten.
Can I add noodles to this Egg Roll Soup Recipe?
Definitely! Thin rice noodles or egg noodles are a wonderful addition. Just cook them separately and add them to your bowl when serving so they don’t get soggy.
Is it possible to make this vegetarian?
Yes, swap the ground meat for tofu or skip it altogether and use vegetable broth. You might want to add extra veggies or mushrooms for that umami boost.
How spicy is this soup?
The base recipe is mildly spiced, but you can easily adjust it by adding more crushed red pepper flakes or chili oil to suit your heat preference.
Final Thoughts
There’s something truly comforting about a bowl of soup that tastes like your favorite appetizer transformed into a warm hug in a bowl. This Egg Roll Soup Recipe is simple, flavorful, and incredibly satisfying, perfect for busy weeknights or whenever you crave a cozy meal that feels special. I can’t wait for you to try it out and see just how easy and delicious homemade egg roll soup can be!
Print
Egg Roll Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Fat
Description
Egg Roll Soup is a flavorful, comforting soup inspired by the classic egg roll filling. Ground chicken or turkey is simmered with fresh vegetables like cabbage and carrots in a savory broth seasoned with garlic, ginger, soy sauce, and a hint of sesame oil. This quick and easy soup captures the delicious flavors of an egg roll in a warm, satisfying bowl, perfect for a weeknight meal.
Ingredients
Soup Ingredients
- 1 tablespoon sesame oil
- 1 pound ground chicken or turkey
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon fresh ginger, grated
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 4 cups chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Heat oil: Heat the sesame oil in a large pot over medium heat to prepare the base for cooking the meat and aromatics.
- Cook ground meat: Add the ground chicken or turkey to the pot and cook it until browned, breaking it up with a spoon to ensure even cooking and a crumbly texture.
- Sauté aromatics: Stir in the diced onion, minced garlic, and grated ginger. Sauté this mixture for 2-3 minutes until fragrant and the onions are softened.
- Add vegetables: Incorporate the shredded cabbage and julienned carrots into the pot, stirring well to combine with the cooked meat and aromatics.
- Add liquids and seasonings: Pour in the chicken broth, soy sauce (or tamari), rice vinegar, black pepper, and optional crushed red pepper flakes. Stir everything together thoroughly.
- Simmer soup: Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the vegetables to become tender and flavors to meld.
- Finish with green onions: Remove the pot from heat and stir in the sliced green onions for a fresh, crisp flavor boost.
- Serve: Ladle the hot soup into bowls and garnish each serving with toasted sesame seeds for added texture and a nutty aroma.
Notes
- You can substitute ground chicken or turkey with ground pork or beef if preferred.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Add crushed red pepper flakes according to your heat preference or omit for a milder soup.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- This soup pairs well with steamed rice or crusty bread for a heartier meal.
