Description
Cozy One-Pot Egg Roll Soup is a warm, comforting dish that captures the delicious flavors of egg rolls in an easy-to-make soup format. It combines protein, vegetables, and noodles in a savory broth, making it perfect for busy weeknights.
Ingredients
1 tablespoon Neutral Oil
1 pound Ground Chicken or Lean Ground Beef
1 medium Yellow Onion, finely chopped
3 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
8 cups Chicken Broth (low sodium)
1/4 cup Soy Sauce (low sodium)
2 tablespoons Rice Vinegar
1 tablespoon Sriracha (or more, to taste)
1 teaspoon Sesame Oil
1 teaspoon Ground White Pepper
1/2 teaspoon Five-Spice Powder (optional)
1 (14-ounce) bag Coleslaw Mix (shredded cabbage and carrots)
4 ounces Vermicelli Rice Noodles or Thin Egg Noodles
4 Green Onions, sliced (for garnish)
1/4 cup Fresh Cilantro, chopped (for garnish)
Sesame Seeds (for garnish, optional)
Instructions
- Heat the neutral oil in a large pot over medium-high heat. Add ground chicken or beef and brown for 5-7 minutes, then drain excess fat
- Reduce heat to medium and add chopped onion, cooking until soft. Add garlic and ginger, cooking for another minute
- Pour in chicken broth, soy sauce, rice vinegar, sriracha, sesame oil, and ground white pepper. Bring to a simmer
- Cover and simmer for 10-15 minutes to meld flavors
- Uncover and add coleslaw mix and noodles to the pot. Cook until cabbage is tender-crisp and noodles are cooked, about 3-5 minutes
- Ladle soup into bowls and garnish with green onions, cilantro, and sesame seeds
Notes
For vegetarian option, substitute ground meat with crumbled firm tofu and use vegetable broth.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 1100 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg