Save Last winter, my friend Sarah stumbled into my apartment shivering, carrying a bag of groceries and muttering something about craving egg rolls but not wanting to deal with deep-frying oil. We stood in my tiny kitchen, steam from the kettle fogging up the windows, and decided to throw everything into a soup pot instead. The result was so incredibly satisfying that I've made it at least a dozen times since.
I made this for my family during that unexpected snowstorm in February, when we were all feeling a bit stir-crazy and craving something warm and familiar. My dad, who usually insists on actual egg rolls, went back for seconds and asked if I could make it every Sunday. Now it's become our go-to comfort meal whenever anyone needs a pick-me-up.
Ingredients
- 1 pound ground pork: This creates the rich, savory base that makes the soup feel substantial. Ground chicken or turkey works beautifully too if you prefer something lighter.
- 4 cloves garlic and 2 tablespoons fresh ginger: Don't skimp here. This aromatic duo is what gives the soup its signature egg roll flavor.
- 1 tablespoon soy sauce and sesame oil: These two ingredients provide that deep umami punch and nutty finish that ties everything together.
- 6 cups low-sodium chicken broth: Starting with low-sodium broth lets you control the salt level perfectly. Vegetable broth keeps it vegetarian.
- 4 cups green cabbage: Napa cabbage is my favorite for its tender texture, but regular green cabbage works great and actually holds up better if you're planning to have leftovers.
- 1 cup shredded carrots: These add sweetness and color. I've used pre-shredded bagged carrots in a pinch and nobody noticed the difference.
- 2 large eggs: Optional but highly recommended. They create those silky ribbons that make every spoonful feel special.
Instructions
- Brown the pork:
- Heat your largest pot over medium-high heat and add the ground pork. Break it up with your spoon as it cooks, letting it get nicely browned and crispy in spots for about 5 to 7 minutes. Drain any excess fat if there's a lot pooling in the pot.
- Add the aromatics:
- Toss in your diced onion, minced garlic, and grated ginger right into the pork. Cook everything together for 3 to 4 minutes until your kitchen smells incredible and the onions turn translucent.
- Build the flavor base:
- Pour in the soy sauce, sesame oil, and rice vinegar, stirring constantly to coat every bit of the pork and vegetables. This step creates those caramelized flavor bits on the bottom of the pot.
- Create the soup:
- Add the broth and bring everything to a gentle boil, using your spoon to scrape up any flavorful bits stuck to the bottom of the pot.
- Add the vegetables:
- Stir in the carrots and cabbage, then reduce the heat to maintain a steady simmer. Let it cook for 10 to 15 minutes until the cabbage is tender but still has some bite.
- Add the egg ribbons:
- If you're using eggs, beat them in a small bowl while stirring the soup in a gentle circular motion. Slowly drizzle the eggs into the swirling soup and watch them transform into delicate ribbons.
- Season and serve:
- Taste the soup and add salt and pepper as needed. Ladle into bowls and top with those reserved green onions and maybe a pinch of red pepper flakes if you like some heat.
Save Last week, my neighbor texted me at 7pm asking what I was making because the smell was drifting through the building's ventilation system. I ended up bringing her a container, and she texted back saying it was exactly what she needed after a rough day at work.
Making It Your Own
I've experimented with so many variations based on what's in my fridge. Sometimes I add mushrooms for extra earthiness or throw in some baby spinach at the very end for color. My version with ground turkey and extra veggies has become a staple during my attempt at Meatless Mondays.
Perfect Pairings
While this soup is absolutely complete on its own, I love serving it with crispy wonton strips for that irresistible crunch contrast. A simple side of steamed rice turns it into an even more filling meal, and if you're feeling fancy, some potstickers on the side make it feel like restaurant night at home.
Make-Ahead Magic
This soup actually tastes better the next day when all the flavors have had time to mingle and develop. I often make a double batch on Sunday and portion it into glass containers for easy lunches throughout the week. Just hold off on adding the eggs until you reheat each portion.
- The cabbage will soften more over time, so if you prefer it with more crunch, add it fresh when reheating
- Freezes beautifully for up to three months without the eggs
- Reheat gently over low heat to prevent the eggs from becoming rubbery
Save There's something so nourishing about a soup that combines all your favorite flavors into one warming bowl. I hope this becomes your new weeknight comfort staple too.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply substitute vegetable broth for chicken broth and replace the ground pork with diced tofu or mushrooms. The soup remains flavorful and satisfying.
- → What type of cabbage works best?
Green cabbage works wonderfully, though Napa cabbage offers a more delicate texture. Both varieties absorb the savory broth beautifully while maintaining some crunch.
- → How do I make it gluten-free?
Use gluten-free tamari instead of regular soy sauce. Most other ingredients are naturally gluten-free, but always check labels to be certain.
- → Can I freeze the leftovers?
This soup freezes well for up to 3 months. If you plan to freeze it, omit the eggs and add them fresh when reheating for the best texture.
- → What can I serve alongside this dish?
Steamed rice makes a perfect accompaniment, or add crispy wonton strips for extra crunch. The soup is substantial enough to stand alone as a complete meal.
- → How spicy is this soup?
The base version is mild and family-friendly. Adjust the heat level by adding red pepper flakes or sriracha to taste when serving.