Egg Roll Soup with Ground Pork and Cabbage
Egg Roll Soup with Pork and Cabbage is a quick, delicious, and hearty soup that captures the flavor and texture of an iconic Chinese egg roll, including the crunch!
Servings: 8 servings
Calories: 328kcal
Equipment
- soup pot optional
- Dutch oven optional
Ingredients
- 1 tablespoon avocado oil or canola or vegetable oil
- 1 pound ground pork
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 5 cups finely chopped cabbage
- 1 cup shredded and chopped carrots
- 2 tablespoons minced shallots
- 6 cups low-sodium chicken broth (or stock)
- 2½ teaspoons sesame oil
- 1½ teaspoons ground ginger
- 2 teaspoons fish sauce optional
- 2 tablespoons soy sauce I used low-sodium
- 2 teaspoon rice wine vinegar
- 1½ tablespoons apricot jam
- 1 tablespoon ginger paste optional (only if NOT using ground ginger)
- 1 cup chopped scallions, as garnish optional
- 1 cup fried wonton strips, as garnish optional
Instructions
- Add the avocado oil to the Dutch oven over medium/high heat. Add the ground pork and brown the meat until no longer pink. Stir in 1 teaspoon of salt, ½ teaspoon black pepper, and the garlic powder.
- Meanwhile, prepare the cabbage, carrots, and shallots while the meat is browning. Set those ingredients aside.
- Add the prepared cabbage to the pot along with the remaining salt and pepper. Cook, stirring occasionally until the cabbage starts to soften and wilt down (approximately 10-12 minutes). As the cabbage cooks, scrape the browned bits (from browning the pork) from the bottom of the pot.
- Add the carrots, shallots, sesame oil, fish sauce, soy sauce, and chicken broth to the pot. Stir well to combine. Reduce the heat to medium and cook, uncovered, for 15-20 additional minutes, stirring occasionally.
- Turn the heat off and stir the rice wine vinegar and apricot jam into the pot, taste, and add additional salt and pepper if desired.
- Ladle the soup into shallow bowls and garnish with chopped scallions and wonton strips right before serving.
- Enjoy!!
Video
Notes
One serving = approximately one cup
Store in an airtight container in the refrigerator for up to 5 days.
May be frozen for up to 4 months. Store in an airtight freezer container or freezer bag with a label and date. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 28g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 647mg | Potassium: 529mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2857IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 3mg
