Egg Roll Soup
Filled with tender cabbage and pork, this Egg Roll Soup has all the traditional flavors of your favorite egg rolls.
Servings 6
Ingredients
- 1 pound ground pork
- 1 pound cabbage, shredded
- 8 cups chicken broth
- ⅔ cup carrots, chopped
- ⅓ cup yellow onion, diced
- ¼ cup scallions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons liquid aminos
- 1 tablespoon Sriracha
- 1 tablespoon olive oil
- 2 teaspoons toasted sesame oil
- 2 teaspoons fresh ginger, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a dutch oven or large pot to medium, then add in the ground pork, salt and pepper.
- Cook until browned, then push the pork to one side and add in the onions. Sauté until translucent, then add in the carrots and continue sautéing for 2 minutes.
- Add in the ginger and garlic, sauté for 15 seconds, then pour in the chicken broth, cooked ground pork, cabbage, liquid aminos, toasted sesame oil and Sriracha.
- Cover with the lid slightly offset and simmer for 25 minutes or until the cabbage and carrots are tender.
- Add in the scallions and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Egg Roll Soup
Amount per Serving
Calories
236
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.