Description
This Asian Style Egg Roll Soup is a comforting dish filled with vibrant vegetables and tender beef in a flavorful broth. It’s quick to prepare and perfect for a cozy evening at home.
Ingredients
Scale
- For the Soup:
- 1 tablespoon vegetable oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrots, julienned (about 1 cup)
- 2 cups shredded cabbage (green or Napa)
- 1 cup bean sprouts
- 4 green onions, sliced (white and green parts separated)
- 6 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 teaspoon granulated sugar (optional, to balance flavors)
- For the Egg Roll Filling:
- 1/2 pound ground beef, chicken, or turkey (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- For Serving:
- Fresh cilantro, for garnish
- Additional sliced green onions, for garnish
- Chili oil or hot sauce (optional)
Instructions
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat for about 1 minute. The oil should shimmer slightly before adding the onion. Avoid overheating as this can lead to burnt flavors.
- Add 1 medium diced onion to the pot and sauté for 3-4 minutes until it turns translucent. Stir occasionally; you want it soft but not browned.
- Stir in 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger, cooking for an additional 1-2 minutes. The mixture should be fragrant, signaling that it’s time for the next step.
- Add 2 medium julienned carrots and 2 cups of shredded cabbage to the pot. Cook for 4-5 minutes, stirring occasionally until they start to soften. They should still have a bit of crunch — aim for vibrant colors.
- Next, pour in 6 cups of chicken or vegetable broth, followed by 1/4 cup of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Stir well and bring the soup to a gentle boil, which should take about 5 minutes.
- Once boiling, reduce the heat and add 1 cup of bean sprouts and the sliced green onions (white parts). Simmer for another 3-4 minutes. You’ll know it’s done when the vegetables are tender but still bright and colorful.
- In a separate bowl, combine 1/2 pound of ground beef (if using), 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Mix thoroughly.
- Using a small spoon, scoop out portions of the meat mixture and drop them gently into the simmering soup. Cook for 5-7 minutes, until the meat is fully cooked through and floats to the surface. Avoid overcrowding the pot, which can lead to uneven cooking.
- Taste the soup and adjust the seasoning if needed — a pinch of sugar can balance the flavors beautifully. Serve hot, garnished with fresh cilantro and green onion tops. Don't forget chili oil or hot sauce for those who like a kick!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: To enhance the soup's flavor, consider toasting the sesame oil briefly before adding the broth; this brings out its nutty aroma. A common mistake is overcooking the vegetables; they should be tender but still crisp. For a heartier soup, increase the amount of meat or add tofu for a vegetarian option.