Description
Indulge in the comforting flavors of One-Pot Egg Roll Soup with Green Onions and Ginger. This quick and easy recipe combines the essence of your favorite egg rolls into a hearty soup, making it perfect for busy weeknights or cozy gatherings. With the warmth of ginger, the savory depth of ground beef, and a mix of fresh vegetables like cabbage and carrots, this dish is both nutritious and satisfying. Ready in just 45 minutes, it’s customizable to suit your taste and a sure crowd-pleaser for family dinners. Enjoy the delightful blend of flavors that will warm you from the inside out.
Ingredients
Scale
- 1 lb ground beef
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 6 cups chicken broth
- 1 cup shredded carrots
- 4 cups green cabbage (thinly sliced)
- 1/2 cup green onions (chopped, divided)
- 2 beaten eggs
- Soy sauce
- Sesame oil
- Rice vinegar
- Salt
- Pepper
Instructions
- In a large pot over medium heat, brown the ground beef until cooked through. Drain excess fat if needed.
- Stir in minced garlic and grated ginger; sauté for about 2 minutes until fragrant.
- Add diced onion, shredded carrots, and cabbage; cook for about 5 minutes until softened.
- Pour in chicken broth along with soy sauce and sesame oil; bring to a gentle boil then reduce heat to simmer for 20 minutes.
- Gradually drizzle in beaten eggs while stirring gently to create ribbons; cook for another few minutes until set.
- Finish with rice vinegar, salt, pepper, and optional red pepper flakes or sriracha. Serve hot garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 295
- Sugar: 3g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 146mg