Name: Savory Egg Roll Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 pound ground chicken; 2 tablespoons olive oil; 1 medium white onion, peeled and diced; 2 medium carrots, peeled and diced; 3 cloves garlic, minced; 1 small green cabbage, chopped into bite-sized pieces; 6-8 cups chicken or vegetable stock; 2 teaspoons ground ginger; 1 teaspoon toasted sesame oil; optional toppings: toasted sesame seeds, thinly-sliced green onions

This savory soup captures all the classic flavors of an egg roll in a warm, comforting broth. It is a quick meal that balances fresh vegetables with aromatic ginger and sesame.

List of ingredients

1 pound ground chicken – a lean and versatile protein base.
2 tablespoons olive oil – used for sautéing the aromatic vegetables.
1 medium white onion – peeled and diced for a sweet base.
2 medium carrots – peeled and diced for color and texture.
3 cloves garlic – minced to add pungent depth.
1 small green cabbage – chopped into bite-sized pieces for the signature crunch.
6-8 cups chicken or vegetable stock – depending on your preferred broth-to-vegetable ratio.
2 teaspoons ground ginger – provides the essential warmth and zing.
1 teaspoon toasted sesame oil – stirred in at the end for a rich, nutty aroma.
Optional toppings: toasted sesame seeds, thinly-sliced green onions, or homemade fried egg roll wrappers.

step-by-step instructions

Brown the Protein: Add ground chicken to a large stockpot and cook over medium-heat for 5-6 minutes. Stir and flip occasionally until the meat is lightly browned. Use a slotted spoon to transfer the chicken to a separate plate and set aside.
Sauté the Aromatics: Add olive oil and diced onion to the pot. Stir to combine and sauté for 5 minutes, stirring occasionally. Add the diced carrots and minced garlic, then sauté for an additional 2 minutes.
Simmer the Soup: Add the chopped cabbage, stock, ground ginger, and the previously cooked chicken to the pot. Stir everything to combine.
Cook Until Tender: Bring the soup to a simmer. Once simmering, reduce the heat to medium-low and cover the pot. Let it simmer for 15 minutes, or until the carrots and cabbage are tender.
Final Seasoning: Stir in the toasted sesame oil until well combined. Taste the broth and season with generous pinches of salt and black pepper as needed.
Serve and Garnish: Serve the soup warm in bowls. Garnish with sesame seeds, green onions, or crispy wonton strips.

Protein Customization Options

Using Ground Turkey

Ground turkey is a great substitute for chicken if you prefer a slightly different flavor profile. Use a 93% lean blend to avoid excess grease in the broth. Brown it exactly as you would the chicken to ensure a good sear.

Incorporating Firm Tofu

For a vegetarian version, use extra-firm tofu that has been pressed to remove excess water. Dice the tofu into small cubes and sear them in olive oil until golden brown. Add them back to the soup during the final simmering stage to keep them intact.

Using a Mushroom Medley

A combination of shiitake and baby bella mushrooms provides a deep, earthy umami flavor. Finely chop the mushrooms and sauté them until they release their moisture and brown. This is an excellent option for making the recipe vegan.

Adding Shredded Chicken Breast

If you have leftover cooked chicken, you can skip the initial browning step. Simply shred the cooked breast and stir it into the pot when you add the stock. This reduces the total cooking time significantly.

Vegetable Variations and Add-ins

Substituting Napa Cabbage

Napa cabbage is softer and sweeter than standard green cabbage. If using Napa, reduce the simmering time by a few minutes to prevent the leaves from becoming too mushy. It blends more seamlessly into the broth.

Adding Shredded Sprouts

Bean sprouts add a traditional egg roll crunch and a fresh taste. Add them during the last 2-3 minutes of cooking or place them fresh in the bowl before pouring the hot soup over them. This preserves their crisp texture.

Incorporating Bok Choy

Bok choy adds a nice peppery note and visual appeal with its white stems. Chop the stems finely and sauté them with the carrots, while adding the leafy greens at the very end. This ensures the leaves don’t overcook.

Using Frozen Mixed Vegetables

In a pinch, a frozen blend of peas, carrots, and corn can work. Thaw them slightly before adding to the pot to ensure even heating. Note that this will change the traditional egg roll flavor profile slightly.

Broth Enhancements for More Depth

Adding Soy Sauce for Saltiness

To deepen the savory profile, stir in one to two tablespoons of soy sauce. Be cautious with additional salt if you use this option, as soy sauce is naturally high in sodium. It also gives the broth a darker, richer color.

Using Coconut Aminos for Low Sodium

Coconut aminos are a great alternative to soy sauce for those watching their salt intake. They provide a similar umami taste with a slight sweetness. Add them at the end of the cooking process to maintain the flavor.

Incorporating Miso Paste

Miso paste adds a fermented, salty complexity to the soup. To avoid clumps, whisk a tablespoon of miso with a small amount of warm broth in a separate bowl before stirring it into the main pot. Do not boil the soup after adding miso to preserve its probiotic properties.

Adding Rice Vinegar for Brightness

A teaspoon of rice vinegar can cut through the richness of the sesame oil and chicken. Stir it in just before serving to add a subtle tang. This brightness mimics the dipping sauces often served with egg rolls.

Crispy Topping Ideas

Frying Homemade Egg Roll Wrappers

Cut egg roll wrappers into thin strips or small triangles. Heat a small amount of neutral oil in a pan and fry them for 30-60 seconds until golden and bubbly. Drain them on paper towels before topping the soup.

Baking Wonton Strips

For a healthier option, brush wonton strips with a light coating of oil. Arrange them on a baking sheet and bake at 375°F (190°C) for 5-7 minutes. Toss them with a pinch of salt immediately after removing them from the oven.

Using Toasted Sliced Almonds

Toasted almonds provide a nutty crunch and a different texture than flour-based wrappers. Toast them in a dry pan over medium heat until they are fragrant and golden brown. Sprinkle them on top just before eating.

Crispy Tofu Cubes

Dice extra-firm tofu into tiny cubes and toss them in cornstarch. Pan-fry them in oil until all sides are crispy and golden. These act as protein-packed croutons for the soup.

Alternative Cooking Methods

Instant Pot Instructions

Use the sauté function to brown the chicken and aromatic vegetables. Add the cabbage, stock, and ginger, then secure the lid and set to high pressure for 5 minutes. Allow a natural pressure release for 10 minutes before stirring in the sesame oil.

Slow Cooker Instructions

Brown the chicken and sauté the onion and garlic in a pan first for the best flavor. Transfer the mixture to the slow cooker along with the cabbage, carrots, stock, and ginger. Cook on low for 6-8 hours or high for 3-4 hours, stirring in the sesame oil at the end.

Large Batch Prepping

If making a double batch, use a larger stockpot to allow for proper circulation of heat. Be careful not to overcrowd the pot during the sautéing phase, as this can cause the vegetables to steam rather than brown.

Storage and Reheating Advice

Refrigeration Guidelines

Store the soup in airtight containers in the refrigerator for up to 3 days. Ensure the soup has cooled slightly before sealing the lid to prevent condensation. The flavors often meld and improve after a day in the fridge.

Freezing Techniques

This soup freezes well for up to 3 months. Cool the soup completely and pour it into freezer-safe bags or containers, leaving room at the top for expansion. Avoid freezing if you have already added fresh green onion garnishes.

Reheating on the Stove

Pour the chilled soup into a pot and heat over medium-low heat. Add a splash of water or stock if the liquid has thickened too much during storage. Stir occasionally to ensure the cabbage is heated evenly.

Microwave Reheating

Transfer a portion of soup to a microwave-safe bowl and cover it with a lid or paper towel. Heat in 1-minute intervals, stirring in between, until piping hot. Avoid overheating to keep the vegetables from becoming too soft.

Troubleshooting Common Issues

Fixing Overly Salty Broth

If the broth is too salty, add an extra cup of water or unsalted stock to dilute the concentration. Alternatively, adding a few pieces of peeled potato during the simmer can help absorb some of the excess salt.

Preventing Mushy Cabbage

To keep the cabbage from overcooking, cut the pieces into larger, uniform chunks. If you prefer a very crisp texture, reduce the simmer time to 10 minutes and add the cabbage later in the process.

Enhancing Weak Ginger Flavor

If the ginger taste is too subtle, try adding a teaspoon of freshly grated ginger at the end. Fresh ginger has a sharper, more potent flavor than ground ginger. Adjust the amount based on your preference.

Thickening a Thin Broth

For a heartier consistency, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the simmering soup and cook for another 2 minutes until the liquid thickens slightly.

Frequently Asked Questions

Can I use a different oil for sautéing?

Yes, any neutral oil with a high smoke point will work, such as canola, vegetable, or grapeseed oil. Avoid using extra-virgin olive oil for high-heat frying, but it is perfectly fine for the sautéing step in this recipe.

Should I peel the carrots before dicing?

Peeling is recommended for a smoother texture and a cleaner look. However, if you are using organic carrots and scrub them well, you can leave the skin on for added nutrients.

Can this soup be made dairy-free?

This recipe is naturally dairy-free as it relies on stock and oil for its base. It is a safe option for those avoiding milk or cream products.

How do I stop the cabbage from smelling?

Cabbage can release a strong scent when cooking. Ensure your kitchen is well-ventilated or use an exhaust fan. Sautéing the onions and garlic first helps mask the sulfurous notes of the cabbage.