Egg Roll Soup

Deconstructed Delight: The Ultimate Cozy Egg Roll Soup Recipe!

Craving the irresistible flavors of your favorite Chinese takeout egg rolls but want something warm, comforting, and a little lighter? Look no further than this incredible Egg Roll Soup! It captures all the savory goodness of a crispy egg roll wrapper, but in a hearty, soul-warming bowl of soup. Imagine tender ground pork, crisp cabbage, shredded carrots, and aromatic ginger and garlic, all swimming in a savory broth, topped with a drizzle of sesame oil and a sprinkle of green onions. It's truly a deconstructed dream come true!

This recipe is a weeknight warrior, coming together quickly with minimal fuss, yet delivering maximum flavor. It's the perfect way to satisfy that egg roll craving without the frying, the extra grease, or the guilt. Plus, it's easily customizable to fit your dietary preferences or whatever vegetables you have on hand. Get ready to add this one to your regular rotation – your taste buds will thank you!

So grab your biggest soup pot and get ready to create a bowl of pure comfort. This Egg Roll Soup is not just a meal; it's an experience, bringing the joy of takeout into your kitchen in the most delightful way possible.

A Taste of History

While the traditional crispy egg roll boasts a rich history rooted in Chinese cuisine, particularly as a spring roll variation, the 'Egg Roll Soup' is a much more modern, Americanized invention. Born out of the desire to enjoy those beloved flavors in a healthier, often quicker, and less labor-intensive format, this soup concept began gaining popularity in home kitchens and on food blogs. It's a testament to culinary creativity, transforming a classic appetizer into a comforting, stand-alone meal that captures all the essence without the deep-frying.

Ingredients

• 1 tablespoon sesame oil, divided
• 1 pound ground pork (or ground chicken/turkey)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 8 cups chicken broth (low sodium preferred)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional, for a kick)
• 1/2 teaspoon black pepper
• 6 cups coleslaw mix (shredded cabbage and carrots)
• 2 cups fresh spinach, roughly chopped
• Green onions, sliced, for garnish
• Sesame seeds, for garnish (optional)

Instructions

1. Heat 1 teaspoon of sesame oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground pork and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat and set the cooked pork aside in a bowl.
3. Add the remaining 2 teaspoons of sesame oil to the pot. Add the chopped onion and cook until softened, about 3-5 minutes.
4. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
5. Pour in the chicken broth, soy sauce, rice vinegar, sriracha (if using), and black pepper. Bring the mixture to a simmer.
6. Add the coleslaw mix to the pot and stir. Cook for 5-7 minutes, or until the cabbage has softened to your desired texture.
7. Return the cooked ground pork to the pot. Stir in the fresh spinach and cook for 1-2 minutes, or until just wilted.
8. Taste and adjust seasonings as needed. Add more soy sauce for saltiness, rice vinegar for tang, or sriracha for heat.
9. Ladle the hot soup into bowls. Garnish generously with sliced green onions and a sprinkle of sesame seeds, if desired. Serve immediately and enjoy!

Customization and Variations

• **Protein Swap:** Feel free to use ground chicken, ground turkey, or even cubed firm tofu for a vegetarian option. If using tofu, press it well before cubing and browning.
• **Veggie Boost:** Add other quick-cooking vegetables like sliced mushrooms, bell peppers, or snow peas for extra nutrients and texture.
• **Noodle It Up:** For a heartier meal, cook some ramen noodles or vermicelli noodles separately and add them to individual bowls of soup.
• **Spice Level:** Adjust the sriracha to your preference, or add a pinch of red pepper flakes for more heat.
• **Low-Carb Option:** Skip any added noodles and load up on extra veggies for a delicious low-carb meal.
• **Gluten-Free:** Use tamari instead of soy sauce to make this recipe gluten-free.
• **Kid-Friendly:** Omit the sriracha and reduce the ginger slightly if serving to young children.

Serving Suggestions

• This Egg Roll Soup is fantastic on its own as a complete meal.
• Serve alongside some crispy wonton strips or a side of steamed white rice.
• A light side salad with an Asian-inspired dressing would complement the flavors beautifully.
• For an extra touch, offer extra soy sauce and sriracha at the table for guests to customize their bowls.

Storage and Make-Ahead Tips

Leftover Egg Roll Soup stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. It's a fantastic meal prep option as the flavors tend to meld and deepen overnight. To reheat, gently warm on the stovetop over medium heat or in the microwave until heated through. If you plan to make it ahead, you can cook the pork and prepare the broth mixture, then add the cabbage and spinach closer to serving time to maintain their texture. This soup does not freeze well due to the high water content of the cabbage, which can become mushy upon thawing.

Conclusion

And there you have it – a magnificent bowl of Egg Roll Soup that's sure to become a new family favorite! It's the perfect blend of comfort, flavor, and ease, proving that you don't need to sacrifice taste for a quick, wholesome meal. Whether you're looking for a cozy weeknight dinner, a satisfying lunch, or a unique twist on a takeout classic, this soup delivers every time. So go ahead, give this recipe a try, and savor every delicious spoonful. Don't forget to let us know how it turned out in the comments below! Happy cooking!