This Egg Roll Soup recipe is a delightful twist on traditional flavors, perfect for those cooler days. It’s designed to satisfy cravings with its rich blend of bold tastes and fresh vegetables, all immersed in a light broth. What makes this soup particularly appealing is its versatility – it can be easily adapted for low carb or keto diets.
The soup captures the essence of those delectable egg roll flavors we all adore, but in a comforting soup form. It’s not only quick and easy to prepare but also highly customizable. You can choose to add pork, chicken, or even mushrooms for a vegan alternative.
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There’s also a nod to another winter favorite – Cabbage, Sausage, and Potato Soup – which has been a constant go-to this season. This Egg Roll Soup, with its unique blend of flavors, is a delightful addition to any winter meal repertoire, especially for those following Gimme Some Oven on Instagram and seeking inspiration for warm, comforting dishes.
This week, as I found myself longing for cabbage soup yet again, I had a stroke of inspiration. What if I added an Asian twist to the soup? Imagine infusing it with the delightful flavors of ginger, toasted sesame oil, and green onions, moving away from the usual Italian herbs. Suddenly, it dawned on me: the core ingredients of cabbage, pork, carrots, and onions are the same as those in egg rolls. Why not create an egg roll-inspired cabbage soup? The idea was to top it off with crispy egg roll wrappers or store-bought crispy wonton strips for that extra crunch.
I decided to cook the soup on the stovetop, and it was ready in just over 30 minutes. However, this recipe is quite versatile and could easily be adapted for an Instant Pot (pressure cooker) or a slow cooker. My suggestion is to brown the pork separately at first. After that, you can combine it with the rest of the ingredients and let everything cook together.
Additionally, if pork isn’t your preference, you can easily substitute it with ground or shredded chicken. Alternatively, a combination of baby bella and shiitake mushrooms, or even crispy tofu, can be used for a wonderful vegan and meatless option. Similar to traditional egg rolls, nearly any protein can be adapted for this recipe.
If you have access to store-bought crispy wonton strips, typically found in the salad dressing aisle, they can add a delightful crunch to the soup, reminiscent of egg rolls. Alternatively, you can fry egg roll wrappers as I did, or use toasted sliced almonds for a crispy element. However, it’s completely fine to omit the crispy topping altogether – the soup will still be tasty without it.
As a southerner, I’ve come to accept the intense heat of summer’s “dog days.” It’s almost a given that the garden will wither in August, but that’s fine because, by then, I’m too worn out to care. However, enduring 100+ degree temperatures with full humidity into October really tests my patience. While everyone else is enjoying autumnal vibes with flannel shirts and pumpkin spice lattes, I’m struggling to sleep in minimal clothing with multiple fans just to stay cool.
Aside from daydreaming about cozy fleece hoodies and boots, I’ve been eagerly anticipating soup weather. I adore soups, stews, chowders, and chilis, especially on a cold day with football on TV and a delicious, warm pot simmering on the stove. Finally, we had a slightly cooler weekend (the highs were in the 80s, but it was a welcome change from the 100s), so I decided to make soup. Inspired by several recipes and my own Egg Roll Stir-Fry creation, I spent time in the kitchen crafting this wonderful soup.
I regretted not having those crispy wonton strips that pair so well with egg drop soup from Chinese restaurants. I didn’t think to buy them earlier and certainly wasn’t going to venture back out in what was now freezing weather. I created this recipe to match the size of the cabbage I had, about 3.5 pounds. You can adjust the ingredients to suit a smaller batch or if you have a smaller cabbage.
This passage highlights the flexibility and adaptability of a particular recipe, emphasizing that the ingredients and their quantities can be modified according to personal preferences. It suggests alternatives like using ground beef or sausage instead of the original meat, omitting carrots if disliked, or adding noodles for a twist. The writer points out that seasoning, particularly salt, should be adjusted based on individual taste and the saltiness of other ingredients like chicken broth and soy sauce.
The passage also encourages trying other Asian-inspired dishes that share similar spices and ingredients. Examples include Spicy Pork with sriracha, ginger, and garlic; a perfectly cooked Pork Tenderloin with an Asian flair; Firecracker Chicken, which is both sweet and spicy; Crispy Baked Chicken Wings with an Asian hot wing sauce; Honey Garlic Chicken made in a Crock Pot; Crunchy Oriental Ramen Salad featuring coleslaw mix and ramen noodles; and Egg Roll Stir-Fry, described as an egg roll in a bowl, suitable for low carb or keto diets.
In moments when the chill of the weather seeps in, there’s a certain charm in cradling a bowl of comforting soup. Its beauty lies in its simplicity and the assurance of deliciousness, making it nearly impossible to falter in its creation. This is particularly true for a delightful twist like the egg roll soup. Imagine the classic ingredients of an egg roll, those savory fillings that evoke a sense of warmth and satisfaction, now transformed into a soup. It’s a culinary experience that merges the familiar flavors of egg rolls with the heartwarming embrace of a soup. Delicious, comforting, and nourishing – this soup is a testament to the joy of simple, yet fulfilling meals.
To slice cabbage, start by halving the head and removing the core. To do this, make diagonal cuts on each side of the core and use your hands to pull it out. For even and quick slicing, a mandoline set to 1/4″ works well. However, be cautious as mandolines are sharp and can cause injury. Consider using a steel mesh glove for safety. Alternatively, you can slice the cabbage manually with a large, sharp chef’s knife. Aim for uniform slices, around 1/4 inch thick, by cutting carefully.
Storing Egg Drop Soup for Longevity
Ensure the safety and quality of egg drop soup by refrigerating it promptly in airtight, covered containers. When properly stored, the soup remains good for 3 to 4 days in the refrigerator.
Freezing Egg Drop Soup
Egg drop soup can indeed be frozen. Freezing individual servings is convenient for work lunches. Use covered airtight containers or heavy-duty freezer bags for storage. Properly stored, the soup can last in the freezer for approximately 2 to 3 months.
- 1 lb. ground pork or turkey
- Salt and pepper to taste
- 1 large white onion, diced
- 2 cups carrots, thinly sliced
- 3 tablespoons minced garlic
- 1 teaspoon garlic powder
- 1.5 tablespoons fresh ginger, grated
- 1 large head of cabbage, chopped
- 2 tablespoons sesame oil
- 8 cups chicken broth
- 1/4 cup soy sauce
- In a large pot or Dutch oven, add ground pork or turkey. Season with salt and pepper. Add onions and cook over medium-high heat for 5 minutes, crumbling the meat as it cooks.
- Mix in carrots and continue cooking for another 5 minutes.
- Stir in garlic, garlic powder, ginger, cabbage, and sesame oil. Cook for an additional 5 minutes.
- Pour in chicken broth and soy sauce. Cover the pot, reduce heat to medium-low, and simmer for 30-40 minutes, or until the cabbage is tender.
- Taste and adjust seasoning with salt and pepper if necessary.
- Remove from heat. Let the soup rest, covered, for 15-30 minutes before serving. Enjoy your delicious cabbage soup!