Let's Chat About This Soup for a Minute
Okay, so, picture this: it's raining cats and dogs (well, not literally—though wouldn't that be something?) and I'm standing in my kitchen, fridge door open, trying to figure out how to cobble dinner together from the bits and bobs left after a busy week. That's actually how I stumbled into making this Easy Egg Roll Soup in the first place. I was craving that takeout magic but didn't want the fuss—or the gluten. Long story short, my kids couldn't tell if I'd ordered from our favorite spot or made it myself (I'm still smug about it, honestly). There's just something about having all those cozy egg roll flavors in a spoon that warms my soul... and cuts down on dishes!
Why I Keep Making This (and Why You Might, Too)
I make this when I'm short on time but up to my ears in cabbage (those things are enormous, right?). My family goes bonkers for this because it's like getting the inside of an egg roll without the deep frying. No joke, my son will eat a third bowl if I let him. And here's the kicker—I've found myself doing victory laps in the kitchen because this soup actually gets better the next day (unless someone raids the fridge at midnight, which, you know, does happen around here). Side note: the first time I tried to shred carrot by hand I kind of regretted it; now I just use pre-shredded and save myself the drama. Live and learn!
What You'll Need (And Some Honest Substitutes)
- 1 pound ground pork – Sometimes I swap in ground chicken or turkey if that's what I have; both work fine, maybe even tastier?
- 4 cups thinly sliced green cabbage – Or use coleslaw mix (my secret lazy move when I'm not feeling like wielding a knife)
- 1 cup shredded carrots – Pre-shredded is totally fine. In a real pinch, I've used matchstick carrots, too
- 1 small yellow onion, diced – Honestly, any onion does the trick. Red onion, even shallots if I'm feeling extra
- 3-4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated – Don't stress if you only have ground ginger; use about 1 tsp. (Grating knuckles is not a vibe.)
- 6 cups chicken broth – I've used store brand, bouillon, even veggie broth when that's all I had. My grandmother insisted on homemade but, well, time is a thing.
- ¼ cup gluten-free soy sauce – Tamari works if you want it extra GF; coconut aminos are good if you want it sweeter
- 1 tablespoon sesame oil
- Salt and pepper to taste
- A handful of sliced green onions – Optional but nice
Optional: red pepper flakes for heat, mushrooms if you're feeling wild, or a drizzle of sriracha at the end (I've sadly learned the hard way that toddlers do not appreciate surprise spice).
How I Actually Cook It
- Grab a big ol' pot or Dutch oven and plop it on medium heat. Brown the ground pork; break it up and don't fret if it looks a little lumpy at first (that's normal, promise). If a lot of fat pools in there, spoon some off.
- Chuck in the onions, carrots, and cabbage. Yes, it will look truly massive and like you've just made a cabbage mountain. This always freaks me out a little, but it shrinks after a couple minutes. Stir now and then until it's all a bit softer; 5ish minutes usually does it for me.
- Stir in garlic and ginger. At this point, your kitchen will smell so good people start wandering in, asking what you're making. Let everything cook for another minute or two.
- Pour in the broth, add soy sauce (or tamari), and the sesame oil. Scrape up any tasty bits from the bottom. Bring it to a simmer and let everything slightly bubble away for about 10 to 15 minutes—this is where I usually sneak a taste (okay, maybe three tastes). Adjust salt and pepper here.
- Toss in those sliced green onions and any extras (mushrooms, etc.), and let cook another minute or so. Don’t overdo it; you want veggies with a little bite still, unless mushy is your thing (no shade!)
- Ladle into bowls and, if you're like me, drop a few red pepper flakes or a swirl of sriracha on top.
Things I Wish I'd Known (Notes!)
- The cabbage will look overwhelming at first—it always cooks down, I promise. I once panicked and split it into two pots... didn't need to.
- If you use ground turkey, bump up the seasoning. It can be a bit, well, bland without some help.
- Actually, I find leftovers taste even better after a night in the fridge, almost stew-like the next day.
- I sometimes add a splash more soy sauce after reheating—it just wakes up the flavors again
- Don't skip the sesame oil at the end. I tried leaving it out and honestly... it just missed something
How I've Played Around With It (Variations That Kind of Worked... Or Not)
I once threw in rice noodles thinking I'd make it like a ramen hybrid. Don't. They absorb all the broth and you end up with mush. Lesson learned! But swapping in ground beef once gave a heartiness my husband loved, even though I still think pork is best. For a veggie version, leave out the meat and go heavy on mushrooms—shiitake is a win.
If You Don't Have a Dutch Oven...
Not a deal-breaker! I grabbed a regular soup pot the first few times. Just stir a bit more and, if it gets crowded, smoosh things down gently as they cook. Works like a charm. No need to buy fancy gear unless you really want to.
How I Store This Soup (Assuming There's Any Left...)
Pop leftovers in an airtight container and stick in the fridge. It's honestly just as good—maybe even better—the next day. I hear it lasts about three days, but in my house, it's lucky to see the inside of a second sunrise. If you've got extra, you can freeze it, too, but sometimes the veggies get a tad mushy. Still tasty, though!
What to Serve With It (Or Not)
I usually plop a bowl in front of everyone and toss some crispy rice crackers or gluten-free wonton chips on the table if I'm feeling fancy; sometimes my family just dunks slices of buttered (GF) bread in there. For bigger meals, a side cabbage slaw is perfect. Oh! And if you want to go full egg roll, serve it with a stripe of sriracha mayo drizzled right on top.
My Top "Oops, Don't Do This" Pro Tips
- I once rushed the simmer step to save time—ended up with crunchy carrots and cabbage that was still basically raw. Give it the time, trust me.
- If you add too much soy sauce at the beginning, it gets way saltier as it reduces. Start with less; you can always bump it up later.
- On second thought, don't forget a splash of lime at the end if you like a bit of brightness (I tried it by accident once and now I crave it).
FAQ (Yeah, People Actually Asked Me These)
- Can I use beef instead of pork?
Sure, mate! It turns out richer, maybe a bit heavier, but sometimes you just gotta use what you have in the fridge. - Does it freeze well?
Kinda! The flavors hold up, but the cabbage gets a bit squishy after thawing. Still edible, not end-of-the-world stuff. - Is it super spicy?
Nope, not unless you add the heat at the end. My toddler eats his without batting an eye, and I just shake some chili flakes into my bowl. Everyone wins. - What's the best broth to use?
I'm partial to homemade when I have scraps (you can check out this guide from Bon Appétit), but store-bought honestly does fine. Just check for gluten if you're avoiding it strictly. - How about a vegan version?
Oh, you bet! Just use veggie broth and a plant-based protein. I think tofu crumbles do nicely—if you're stuck, Minimalist Baker's tofu tricks are my go-to for texture.
Alright, that's probably more egg roll soup talk than you bargained for! But honestly, that's what happens when passion and a bit of hunger combine, right? If you try it out, let me know how yours turns out (bonus points for creative add-ins; just maybe... steer clear of the noodles!). Happy cooking, and if in doubt, check out Downshiftology's version for another riff. Cheers!
Ingredients
- 1 lb ground pork
- 1 tablespoon sesame oil
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 4 cups gluten-free chicken broth
- 2 cloves garlic, minced
- 1 tablespoon gluten-free soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
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1Heat sesame oil in a large pot over medium heat. Add ground pork and cook, breaking it apart, until browned.
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2Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
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3Add shredded cabbage and carrots. Cook for 3-4 minutes, stirring occasionally.
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4Pour in chicken broth and add gluten-free soy sauce. Bring the soup to a simmer and cook for 10-12 minutes, until vegetables are tender.
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5Season with salt and pepper to taste. Ladle into bowls and garnish with sliced green onions. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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