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To make egg roll soup, you need the following ingredients: - 1 tablespoon vegetable oil - 1/2 pound ground pork (or chicken) - 1 cup shredded carrots - 1 cup chopped green cabbage - 3 green onions, sliced - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 4 cups chicken broth - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 teaspoon rice vinegar - 1/4 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - Hard-boiled eggs, sliced (for garnish) - Sesame seeds (for garnish) You can swap some ingredients if needed. Use ground turkey or beef instead of pork. If you want a vegetarian version, try using firm tofu. For a gluten-free option, use tamari instead of soy sauce. You can also replace chicken broth with vegetable broth for a lighter taste. Always choose the freshest veggies. Look for bright colors and firm textures. For cabbage, avoid any that feel wilted or soft. When picking green onions, choose ones with bright green tops. Fresh garlic should be firm and dry. Check meat for a bright color and no off smell. Your soup will taste better with fresh ingredients! Before you start cooking, gather all your ingredients. This makes the process easy. Here’s what you need: - 1 tablespoon vegetable oil - 1/2 pound ground pork (or chicken) - 1 cup shredded carrots - 1 cup chopped green cabbage - 3 green onions, sliced - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 4 cups chicken broth - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 teaspoon rice vinegar - 1/4 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - Hard-boiled eggs, sliced (for garnish) - Sesame seeds (for garnish) Chop the veggies and mince the garlic and ginger. This saves time later. Make sure to measure everything. It helps the soup taste just right. Now, let’s cook! Start by heating the vegetable oil in a large pot over medium-high heat. Add the ground pork (or chicken) and break it up into small pieces. Cook it for about 4-5 minutes until it’s browned. Next, add the minced garlic and ginger. Stir for about one minute. You want the kitchen to smell great. Then, toss in the shredded carrots, chopped cabbage, and sliced green onions. Cook for another 3-4 minutes until the veggies start to soften. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes (if you like spice). Stir well and bring the mixture to a gentle boil. After this, reduce the heat. Let it simmer for about 10-15 minutes. This allows all the flavors to meld together. Taste your soup. Add salt and pepper as needed. You want it to be full of flavor. To serve, ladle the soup into bowls. Top each bowl with slices of hard-boiled egg and a sprinkle of sesame seeds. This adds a nice touch. Enjoy your warm, tasty bowl of Egg Roll Soup! You can find the Full Recipe for more details. To boost flavor, use fresh garlic and ginger. They add a nice zing. Low-sodium soy sauce keeps it savory without too much salt. Adding sesame oil gives a nutty taste. If you like spice, crushed red pepper flakes add a kick. Always taste your soup before serving. Adjust with salt and pepper for the best flavor. A common mistake is overcooking the vegetables. You want them tender, not mushy. Another error is not browning the meat well. This step adds rich flavor to the broth. Avoid adding too much broth at once. Start with four cups, then adjust. Don’t forget to taste! It helps catch any missing seasoning. Textures are key to a great soup. Use crunchy toppings like sliced green onions and sesame seeds. They add a nice bite. Hard-boiled eggs on top also bring creaminess. If you like more crunch, try adding fried wonton strips. They make your soup fun to eat. For a thicker broth, cook it down a bit longer. For the full recipe, check out the details above! {{image_2}} You can easily make egg roll soup vegetarian or vegan. Swap the ground pork or chicken for tofu or tempeh. Use vegetable broth instead of chicken broth. Add more veggies like bell peppers or mushrooms for texture and flavor. You can also add edamame for protein. This way, you keep the dish hearty and satisfying. If you love heat, spice up your soup! Add more crushed red pepper flakes or a splash of hot sauce. You can also include sliced jalapeños for an extra kick. Just remember to taste as you go. This helps you find your perfect heat level. Want to make this dish a bit healthier? Use lean ground turkey instead of pork. You can also swap out the sesame oil for a lighter oil, like olive oil. If you want to cut down on sodium, use low-sodium soy sauce and broth. For a low-carb option, try zucchini noodles instead of traditional noodles. These swaps keep the soup tasty while making it healthier. For the full recipe, click here. After enjoying your Egg Roll Soup, you may have some left. Store leftovers in an airtight container. This keeps the soup fresh for up to three days in the fridge. Make sure to let the soup cool down first. This helps avoid excess moisture in the container. If you have hard-boiled eggs in the soup, store them separately to keep them fresh. To reheat your soup, place it in a pot over medium heat. Stir often to make sure it heats evenly. If the soup seems thicker, add a splash of chicken broth or water. This keeps the soup from getting too salty. You can also use a microwave. Heat in short bursts, stirring in between. This method helps avoid hot spots and keeps the flavor intact. You can freeze Egg Roll Soup for later meals. Use a freezer-safe container and leave some space at the top. This allows for expansion when freezing. The soup can last for about three months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. Reheat gently on the stove for the best taste. If you freeze with eggs, add fresh ones when you reheat for the best texture. Egg Roll Soup is a warm, tasty dish inspired by classic egg rolls. It has all the great flavors of an egg roll in a comforting broth. You’ll find ground meat, veggies, and spices cooked in chicken broth. Each bite is rich and satisfying, perfect for cold nights. Yes, you can make Egg Roll Soup ahead of time. This soup keeps well in the fridge for up to three days. Just let it cool and store it in an airtight container. When you are ready to eat, reheat it on the stove. You can enjoy Egg Roll Soup with many sides. Here are some ideas: - Steamed rice - Crispy wontons - A fresh salad - Spring rolls These sides complement the soup and add extra flavor. To make Egg Roll Soup gluten-free, swap soy sauce for a gluten-free version. You can find many brands that offer this option. Also, check that your chicken broth is gluten-free. By making these small changes, you can enjoy the soup without worry. You can find the Full Recipe for homemade Egg Roll Soup above. This recipe guides you step-by-step to create this delicious dish in under 30 minutes. Enjoy your cooking! Egg roll soup is simple and fun to make. We covered every detail, from fresh ingredients to cooking tips. You learned how to enhance flavors and avoid common mistakes. Variations like vegan and spicy options offer something for everyone. Proper storage keeps leftovers tasty, and I shared answers to your FAQs. Now you have the tools for a delicious egg roll soup. Enjoy creating your own unique bowl!

Egg Roll Soup

Looking for a quick weeknight dinner? Try this delicious Egg Roll Soup! This comforting bowl features all your favorite egg roll flavors in a warm, satisfying broth. With easy steps and simple ingredients, you can impress your family in no time. Plus, discover tips for variations and ingredient swaps to customize your soup. Ready to make a meal that's both tasty and fun? Click through for the full recipe and enjoy a delightful dinner experience!
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Ingredients
  

1 tablespoon vegetable oil

1/2 pound ground pork (or chicken)

1 cup shredded carrots

1 cup chopped green cabbage

3 green onions, sliced

2 cloves garlic, minced

1 tablespoon ginger, minced

4 cups chicken broth

2 tablespoons soy sauce (low sodium)

1 tablespoon sesame oil

1 teaspoon rice vinegar

1/4 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

Hard-boiled eggs, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

In a large pot, heat the vegetable oil over medium-high heat.

    Add the ground pork (or chicken) to the pot and cook until browned, breaking it up into small pieces, about 4-5 minutes.

      Add the minced garlic and ginger, stirring for about 1 minute until fragrant.

        Toss in the shredded carrots, chopped cabbage, and sliced green onions. Cook for another 3-4 minutes, stirring occasionally until the vegetables start to soften.

          Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes (if using). Stir to combine and bring the mixture to a gentle boil.

            Reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld.

              Taste and adjust seasoning with salt and pepper as needed.

                To serve, ladle the soup into bowls and top with slices of hard-boiled egg and a sprinkle of sesame seeds.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4