Egg Roll Soup

An easy egg roll soup recipe packed with bold flavors and fresh veggies in a light broth that can easily be tweaked for low carb or keto diets.

JUMP TO RECIPE

It has finally finally cooled off! I don’t know about the rest of y’all but we were breaking temperature records here in South Carolina with the hottest days ever recorded in October.

Man, dang! As a southerner, I am resigned to the unbearable heat of the “dog days” of summer. You just pretty-much know that everything in your yard is going to die in August and it’s OK because you just don’t care anymore.

But when we’re still seeing 100+ degree highs with 100% humidity in October, I just about reach my breaking point. Everybody else in the country is posting cute flannel shirts and pumpkin spice lattes on social media and I’m sleeping in my draws with two fans on just get through the night!

So, anyway, aside from the fleece hoodies and boots I’ve been dreaming about, I’ve also been seriously jonesing for soup weather!

Soups, stews, chowders and chilis are my favorite! There’s nothing better than a chilly day, football on the tube and a pot of something warm and delicious on the stove!

We had our first cool weekend (well, the highs were in the 80’s but at least it wasn’t in the 100’s!) so I knew I wanted to put some soup on! I’d seen a few recipes for this soup floating around and wanted to make it myself! Using my Egg Roll Stir-Fry recipe as a base, I camped out in the kitchen and made this gorgeous soup!

I wish I’d have had some of those crispy wonton strips you get with your egg drop soup in the Chinese restaurants to go with this but I didn’t even think about it when I was at the store and wasn’t interested in going all the way back to by wonton wrappers.

I mean, it was freezing outside!

Ha. I wish.

I made this recipe based on the size cabbage I had to work with (which was about 3.5 pounds). If you want to make smaller batch or have a smaller cabbage on-hand, simply adjust the ingredients accordingly.

You really can’t mess this up. If you prefer ground beef or sausage, go for it. If you hate carrots, leave them out. If you want to add noodles, give it a shot! I think buckwheat noodles or even ramen would be amazing in this!

In Step 5 of the recipe instructions I say to add salt and pepper to taste. I added a fair amount of both but didn’t want to indicate a specific amount – especially with the salt. There are a lot of factors that will weigh in on how much salt to use: your personal tastes, how salty the chicken broth is, which type of soy sauce you use, etc.

Try these other Asian-inspired recipes which use many of the same spices and ingredients!

• Spicy Pork – Spicy strips of pork with sriracha, ginger and garlic served over rice
• Perfect Pork Tenderloin – Perfectly cooked marinated pork tenderloin with an Asian zing 
• Firecracker Chicken – Sweet and spicy chicken with a kick {Gluten Free}
• Crispy Baked Chicken Wings – Perfectly crispy wings with a sweet Asian hot wing sauce 
• Honey Garlic Chicken {Crock Pot} – Similar to Bourbon Chicken with honey and garlic 
• Crunchy Oriental Ramen Salad – A retro salad recipe using coleslaw mix and ramen noodles
• Egg Roll Stir-Fry – An egg roll in a bowl - perfect for low carb or keto meals

Recipe for Best Egg Roll Soup

egg roll, soup, stew, cabbage, oriental, pork, turkey, low carb, keto, recipe, best, original, eggroll, diet soup

main dishes, soups

healthy

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Egg Roll Soup

A quick and easy egg roll soup recipe bursting with fresh vegetables and bold flavors in a light broth that can easily we tweaked for low carb or keto diets.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 lb. ground pork or turkey
• Salt and pepper
• 1 large white onion, diced
• 2 cups thinly sliced carrots
• 3 tablespoons minced garlic
• 1 teaspoon garlic powder
• 1.5 tablespoons grated fresh ginger
• 1 large head of cabbage, chopped
• 2 tablespoons sesame oil
• 8 cups chicken broth
• 1/4 cup soy sauce

Instructions

1. Add ground pork or turkey to a large pot or Dutch oven then season liberally with salt and pepper. Add onions then cook for 5 minutes over medium-high heat, crumbling meat as it cooks.
2. Add carrots then continue cooking for 5 additional minutes.
3. Add garlic, garlic powder, ginger, cabbage and sesame oil then continue cooking for 5 additional minutes.
4. Add chicken broth and soy sauce, cover, reduce heat to medium-low then cook for 30-40 minutes or until cabbage is tender.
5. Taste for seasoning then add salt and pepper if desired.
6. Remove from heat and allow soup to rest, covered, for 15-30 minutes before serving.

Nutrition Facts

Calories

141.75

Fat

8.11 g

Sat. Fat

1.61 g

Carbs

7.4 g

Fiber

2.01 g

Net carbs

5.5 g

Protein

12.38 g

Sodium

344.38 mg

Values for soup made with 90% lean ground pork.

https://www.southyourmouth.com/2019/10/egg-roll-soup.html

Images and text © South Your Mouth LLC 2019

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER