Description
A flavorful and hearty Egg Roll Soup that combines ground chicken or turkey with fresh vegetables and classic Asian seasonings. This easy-to-make soup captures the delicious essence of egg rolls in a comforting bowl, perfect for a quick weeknight meal or a family gathering.
Ingredients
Scale
Soup Base
- 1 tablespoon sesame oil
- 1 pound ground chicken or turkey
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon fresh ginger, grated
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 2 green onions, sliced
Liquids and Seasonings
- 4 cups chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Garnish
- 1 teaspoon toasted sesame seeds
Instructions
- Heat the oil: Heat sesame oil in a large pot over medium heat to prepare for cooking the aromatics and meat.
- Cook the meat: Add ground chicken or turkey to the hot pot and cook until browned, breaking it up with a spoon to ensure even cooking and a crumbly texture.
- Sauté aromatics: Stir in the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the mixture is fragrant and the onion softens slightly.
- Add vegetables: Incorporate shredded cabbage and julienned carrots into the pot, stirring to combine everything well.
- Add liquids and seasonings: Pour in chicken broth, soy sauce (or tamari), rice vinegar, black pepper, and crushed red pepper flakes if using. Stir to mix all ingredients.
- Simmer the soup: Bring the mixture to a simmer and cook uncovered for 10-15 minutes, or until the vegetables are tender and flavors meld together.
- Finish with fresh onions: Remove the pot from heat and stir in sliced green onions for a fresh, bright flavor.
- Serve and garnish: Ladle the soup into bowls and garnish with toasted sesame seeds. Serve hot for the best taste experience.
Notes
- For a gluten-free option, use tamari instead of regular soy sauce.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level or omit them for a milder soup.
- This soup can be made with ground pork or beef instead of chicken or turkey if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- To add more protein, top with a soft-boiled egg or tofu cubes before serving.
