Save The first time I made this soup was on a Tuesday when I had a serious egg roll craving but absolutely zero energy for wrapping frying or cleaning up oil splatters. I threw everything in one pot hoping for the best and what came out was even better than the original inspiration. My partner took one sip and asked why this wasn't on regular rotation. Now it's the only way we get those flavors without the fuss.
Last winter my sister came over feeling under the weather and I whipped this up in under 30 minutes. She sat at the counter watching me cook and said the smell alone was starting to clear her sinuses. We ate it steaming hot with extra sriracha and she texted me the next day asking for the recipe because she needed more of that healing comfort food.
Ingredients
- Ground pork: This builds the savory foundation but feel free to swap in ground chicken turkey or even crumbled tofu for a lighter version
- Fresh ginger: I've learned that grating it fresh instead of using the powdered stuff makes such a huge difference in brightness and warmth
- Sesame oil: This is the secret ingredient that gives you that unmistakable egg roll aroma so don't skip it
- Cabbage: Napa cabbage works beautifully here but regular green cabbage holds up perfectly fine during simmering
- Chicken broth: Low sodium is crucial here since soy sauce adds saltiness later and you want control over the final seasoning
Instructions
- Brown the pork:
- Get your pot nice and hot over medium high heat then break apart the pork as it cooks until it's golden brown and smells amazing
- Add aromatics:
- Toss in your onion garlic and ginger and let them soften for a few minutes until the whole kitchen starts smelling amazing
- Build the broth:
- Pour in the soy sauce sesame oil and rice vinegar then add the broth and bring everything to a gentle bubble
- Simmer vegetables:
- Drop in the carrots and cabbage then lower the heat and let everything get tender and sweet
- Add eggs if using:
- Slowly drizzle beaten eggs while stirring gently to create those pretty ribbons that make it feel special
- Finish and serve:
- Taste and adjust the seasoning then ladle into bowls and hit it with those fresh green onions
Save This soup became my go to meal prep because it actually tastes better the next day when all those flavors have had time to hang out and become best friends.
Making It Vegetarian
Swap the chicken broth for vegetable broth and replace the ground pork with crumbled firm tofu or sliced mushrooms. I've made both versions and honestly the mushroom version might be even more satisfying thanks to all that extra umami.
Spice It Up
I keep a jar of chili garlic oil on the counter now because sometimes this soup needs that extra kick. A drizzle on top transforms it from comforting dinner to something I crave when I'm feeling tired and need a wake up call in a bowl.
Make It Your Own
The beauty of this recipe is how it welcomes whatever vegetables are languishing in your crisper drawer. I've thrown in bell peppers snow peas even bean sprouts in the last few minutes and every version has been delicious.
- Add extra vegetables for more bulk and nutrition
- Serve over rice if you want something more substantial
- Keep toppings like sriracha and sesame seeds on the table so everyone can customize
Save There's something so satisfying about turning takeout cravings into a homemade soup that's faster healthier and even more delicious than the original.
Recipe FAQ
- → Can I make this soup vegetarian?
Yes. Substitute vegetable broth for chicken broth and replace ground pork with diced tofu, mushrooms, or plant-based crumbles. The vegetables and aromatics still provide plenty of flavor.
- → What type of cabbage works best?
Napa cabbage offers a tender, slightly sweet texture perfect for quick simmering. Regular green cabbage works well too but may need slightly longer cooking time to reach desired tenderness.
- → How do I achieve silky egg ribbons?
Slowly drizzle beaten eggs into the simmering soup while gently stirring in a circular motion. The hot broth instantly cooks the eggs into delicate ribbons throughout the bowl.
- → Can I prepare this soup ahead?
This soup reheats beautifully and often tastes better the next day as flavors meld. Store in the refrigerator up to 4 days. Add fresh green onions and a splash of sesame oil when reheating.
- → What makes this gluten-free?
Simply use gluten-free tamari instead of regular soy sauce. Check your broth label to confirm it's certified gluten-free. All other ingredients naturally fit a gluten-free lifestyle.
- → How spicy is this soup?
The base is mild and family-friendly. Adjust heat by adding red pepper flakes during cooking or drizzle sriracha over individual bowls at serving time.