Where do you place on the egg-roll obsession spectrum? We are firmly in the “fully obsessed” group and will do almost anything to have our hands on these deliciously fried golden pockets. They are also very easy to make at home, which is something we have tried and loved. However, we sometimes want the full flavor but don’t have the time or patience for making egg rolls.
This egg roll soup is a perfect choice. It has all the eggroll flavor, plus it’s great for you. And it takes less than half an hour to make. Win-win-win. Although it may seem that making restaurant-quality egg rolls would require a lot of time and effort, we found the opposite to be true. With only one ingredient you might not have, 10 ingredients are all you need.
Add the pork to the pan. Then add the onion, carrots, garlic, ginger, and salt. Then, it’s time for the unusual ingredient: pure sesame oils. This transforms the entire recipe into the egg roll filling you desire. The cabbage is first, followed by the chicken broth. Once it’s all combined, you can let it simmer for a while. You’ll love this healthy soup! The cabbage gives the soup some structure and flavor. The pork adds flavor and texture to the broth.
Serves 8 | 25 minutes
INGREDIENTS
Ground pork 1 lb
2 tablespoons Extra-Virgin Olive Oil
1 finely chopped yellow onion
2 medium carrots, finely chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1 1/2 teaspoons sesame oils
1 small, thinly sliced green cabbage
6 cups low-sodium chicken broth
1/3 cup chopped green onion plus additional for garnish
PREPARATION
Cook the ground pork in a large Dutch oven or stock pot on medium heat until it is browned.
In a large pot, heat olive oil and add onion and carrot. Once they are softened, saute them for 8-10 minutes or until translucent. Next, add garlic and ginger, and continue to cook for another 2 minutes or until fragrant.
Season generously with salt, and pepper, and then mix in sesame oil.
Bring the mixture to boil with the pork, chicken broth, and cabbage. Cover and simmer for 15-20 minutes or until cabbage becomes tender.
Adjust seasoning as necessary, then heat and garnish with green onions.
Ingredients
- Ground pork 1 lb
- 2 tablespoons Extra-Virgin Olive Oil
- 1 finely chopped yellow onion
- 2 medium carrots, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 1/2 teaspoons sesame oils
- 1 small, thinly sliced green cabbage
- 6 cups low-sodium chicken broth
- 1/3 cup chopped green onion plus additional for garnish
Instructions
Cook the ground pork in a large Dutch oven or stock pot on medium heat until it is browned.
In a large pot, heat olive oil and add onion and carrot. Once they are softened, saute them for 8-10 minutes or until translucent. Next, add garlic and ginger, and continue to cook for another 2 minutes or until fragrant.
Season generously with salt, and pepper, and then mix in sesame oil.
Bring the mixture to boil with the pork, chicken broth, and cabbage. Cover and simmer for 15-20 minutes or until cabbage becomes tender.
Adjust seasoning as necessary, then heat and garnish with green onions.
