Save The first time I made this soup was on a Tuesday when I had a serious egg roll craving but zero energy for wrapping and frying. My kitchen was already a disaster zone from a failed baking experiment, and I just needed something that would taste like comfort without requiring more than one pot to clean up. I threw everything in together, and somehow that chaotic weeknight invention became one of my go-to meals for rainy days.
Last winter my sister came over exhausted from a twelve hour shift at the hospital. I set a steaming bowl of this in front of her and watched her shoulders actually drop two inches. Thats the kind of food this is—the kind that works as hard as you do.
Ingredients
- 1 pound ground pork: Pork adds that authentic egg roll depth but chicken or turkey work beautifully too
- 4 cloves garlic minced: Fresh garlic is non-negotiable here—it builds that savory foundation
- 2 tablespoons fresh ginger grated: The warmth of fresh ginger makes this soup sing—ground ginger is too subtle
- 1 tablespoon soy sauce: Use tamari if you need it gluten-free but do not skip the umami punch
- 1 tablespoon sesame oil: This is the secret ingredient that makes everything taste restaurant quality
- 1 medium yellow onion diced: Shallots give a sweeter note if that is your preference
- 6 cups low-sodium chicken broth: Vegetable broth keeps it vegetarian if needed
- 1 cup shredded carrots: Red bell pepper strips add beautiful color and crunch as a swap
- 4 cups green cabbage thinly sliced: Napa cabbage is milder and wilts beautifully in hot broth
- 1/2 cup green onions chopped: Reserve some for the prettiest garnish imaginable
- 1 tablespoon rice vinegar: Apple cider vinegar works in a pinch but rice vinegar is cleaner
- Salt and freshly ground black pepper: Trust your palate and adjust at the very end
- 2 large eggs beaten: The egg ribbons make it feel special but the soup is lovely without them
- Red pepper flakes or sriracha: Add this if you like a little fire in your bowl
Instructions
- Brown the pork until golden:
- Heat your large pot over medium-high heat then add the ground pork breaking it up with a wooden spoon. Let it cook undisturbed for a minute before stirring so some pieces get nicely browned and caramelized—this takes about 5 to 7 minutes. Drain any excess fat if there is a lot but leave a little behind for flavor.
- Bloom your aromatics:
- Toss in the diced onion minced garlic and grated ginger right into the pot with the pork. Stir everything together for 3 to 4 minutes until the onions turn translucent and your kitchen smells incredible. The ginger will become fragrant first so watch closely and do not let it burn.
- Build the flavor base:
- Pour in the soy sauce sesame oil and rice vinegar stirring constantly to coat the meat and vegetables. Let everything cook together for just 30 seconds so the oils warm through and the vinegar mellows. This step is where the soup really starts tasting like an egg roll in liquid form.
- Add the broth:
- Pour in all 6 cups of chicken broth and use your spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the mixture to a gentle boil—this will take about 3 to 4 minutes depending on your stove. Watch closely because once it boils you will want to turn it down immediately.
- Simmer the vegetables:
- Add the shredded carrots and sliced cabbage then reduce the heat to maintain a steady simmer. Let everything cook together for 10 to 15 minutes until the cabbage is tender but still has a little bite. The broth will start to take on a beautiful golden color from the vegetables.
- Create the egg ribbons:
- Slowly drizzle the beaten eggs into the soup while stirring gently in a circular motion. The eggs will immediately set into delicate ribbons throughout the broth. Keep the motion gentle so you do not break up the ribbons too much—this only takes about 30 seconds.
- Season and serve:
- Taste the soup and add salt and pepper as needed remembering that the soy sauce already provides some saltiness. Ladle into bowls and sprinkle with those reserved green onions. Add red pepper flakes or sriracha at the table so everyone can customize their heat level.
Save My neighbor texted me at 9 pm one night asking what I was cooking because the smell of ginger and sesame oil had drifted through our shared wall. I sent her over a container and now we swap soup recipes regularly.
Make It Your Own
Skip the meat entirely and add diced tofu or mushrooms for a vegetarian version that still feels hearty. I have also made this with shredded rotisserie chicken when I needed dinner even faster than usual.
Serving Suggestions
Steamed rice soaks up that fragrant broth perfectly but crispy wonton strips add the crunch we all secretly love. Sometimes I just serve it with good crusty bread for dipping.
Storage and Reheating
This soup keeps beautifully in the refrigerator for up to four days and freezes well for up to three months. The cabbage will soften more over time but the flavor just gets deeper.
- Add a splash of fresh broth when reheating if it seems too thick
- Reheat gently over medium heat stirring occasionally to prevent sticking
- The egg ribbons will soften but they still add lovely texture
Save There is something so honest about a soup that takes humble ingredients and turns them into something that feels like a warm hug. Hope this becomes a regular in your rotation too.
Recipe FAQ
- → Can I make this vegetarian?
Yes, substitute vegetable broth for chicken broth and replace the ground pork with diced tofu or mushrooms. The result remains hearty and flavorful.
- → How long does this soup keep?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop and taste even better the next day.
- → What type of cabbage works best?
Napa cabbage works wonderfully for its tender texture, but standard green cabbage is excellent too. Both add the perfect crunch and absorb the savory broth beautifully.
- → Is this gluten-free?
Simply use gluten-free tamari instead of regular soy sauce to make this completely gluten-free while maintaining the same delicious umami flavor profile.
- → Can I freeze this soup?
Yes, freeze without the egg ribbons for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove and add fresh egg ribbons if desired.