Description
A warm and comforting soup inspired by egg rolls.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 3 green onions, chopped
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat.
- Add ground pork and cook until browned.
- Stir in cabbage, carrots, green onions, ginger, and garlic.
- Pour in chicken broth and soy sauce. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Slowly add beaten eggs while stirring the soup.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Feel free to add more vegetables.
- Adjust seasoning according to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Egg Roll Soup, Soup, Asian Soup, Comfort Food