If you’re looking for a warm, flavorful, and nourishing dish that comes together quickly, One-Pot Egg Roll Soup with Green Onions and Ginger is the perfect choice. This recipe transforms the classic flavors of an egg roll into a comforting soup that’s both hearty and light. With its rich broth, aromatic vegetables, and satisfying textures, it makes an ideal meal for busy weeknights or cozy evenings at home.
This soup is inspired by the traditional filling of egg rolls—savory meat, crisp cabbage, ginger, garlic, and green onions—reimagined in a healthier, spoon-ready version. Everything cooks in a single pot, making cleanup simple and the flavors beautifully unified.
Why You’ll Love This Soup
This dish captures all the flavors of an egg roll without the frying. Ginger and garlic infuse the broth with warmth and aroma, while soy sauce and sesame oil add depth and richness. The vegetables soften gently, absorbing the flavors of the broth while keeping their texture. Green onions, added both during cooking and as garnish, brighten the soup and make each bite fresh and delicious.
This one-pot recipe is not only flavorful but also adaptable. You can adjust the seasoning, add heat, include more vegetables, or even swap the protein to suit your preference.
Ingredients
To make One-Pot Egg Roll Soup with Green Onions and Ginger, you will need:
- Ground pork (or ground chicken/turkey as an alternative)
- Fresh ginger, grated
- Garlic, minced
- Onion, diced
- Green onions, sliced
- Cabbage, shredded
- Carrots, shredded or thinly sliced
- Chicken broth
- Soy sauce
- Sesame oil
- Rice vinegar
- Salt and pepper
- Optional eggs for creating soft egg ribbons
- Optional toppings such as chili flakes or sriracha for extra heat
How to Make One-Pot Egg Roll Soup
1. Brown the Meat
Begin by cooking the ground pork in a large pot over medium heat. Break it apart with a spoon and continue cooking until it’s browned. This provides the savory base for the soup.
2. Add Aromatics
Stir in the garlic, ginger, and onion. Cook for a few minutes until the mixture becomes fragrant. This step builds the foundation of flavor.
3. Build the Broth
Pour in the chicken broth, soy sauce, sesame oil, and rice vinegar. Stir well and bring the mixture to a gentle boil. The broth should smell rich and deeply aromatic.
4. Add the Vegetables
Add the shredded cabbage and carrots. Lower the heat and allow the soup to simmer until the vegetables soften but still retain light crunch and body.
5. Optional: Create Egg Ribbons
If you like the texture of egg drop soup, slowly drizzle in beaten eggs while stirring gently. The eggs will form soft, silky ribbons throughout the broth.
6. Finish and Serve
Add sliced green onions and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with extra green onions, sesame seeds, or chili flakes. Serve hot.
Serving Suggestions
This soup is satisfying enough to enjoy on its own, but you can also pair it with:
- Crispy wonton strips
- A bowl of steamed rice
- A side of sautéed Asian greens
- A drizzle of spicy chili oil for extra heat
It reheats beautifully, making it a great option for meal prep.
Why This Recipe Works
- One pot, easy cleanup
- Balanced flavors from sesame oil, soy sauce, ginger, and garlic
- Nutrient-dense with protein and vegetables
- Customizable for heat, texture, or dietary needs
- Fast cooking time, ideal for weeknight dinners
Final Thoughts
One-Pot Egg Roll Soup with Green Onions and Ginger delivers everything you love about egg rolls in a lighter, more comforting form. It’s simple, aromatic, nutritious, and incredibly satisfying. Whether you’re cooking for family, meal prepping for the week, or just craving something warm and cozy, this soup is sure to become a favorite in your kitchen.