If you’re looking for a soul-soothing bowl that combines the crispy deliciousness of an egg roll with the comforting warmth of a homemade soup, you’re in for a treat with this One-Pot Egg Roll Soup with Green Onions and Ginger Recipe. In just under an hour, you’ll create a vibrant and hearty soup packed with savory ground beef, the fresh zing of ginger, and the satisfying textures of shredded cabbage and carrots, all infused with fragrant garlic and sesame notes. It’s like getting all the best parts of your favorite takeout in one easy, nourishing pot—perfect for sharing or savoring on a cozy day.
Ingredients You’ll Need
Believe it or not, the magic of this recipe lies in its simplicity. Each ingredient plays an essential role: from the ground beef providing a rich protein base to the fresh ginger adding a bright pop of flavor that wakes up the entire dish. The vegetables contribute color, crunch, and nutrients, while the broth melds everything into a silky, comforting soup.
- 1 lb ground beef: Choose lean meat for a balanced flavor without excess fat.
- 4 cloves garlic (minced): Fresh garlic gives an aromatic punch that complements the savory notes beautifully.
- 2 tablespoons fresh ginger (grated): The star flavor that adds warmth and a hint of spice to the soup.
- 1 tablespoon soy sauce: Provides umami depth and subtle saltiness.
- 1 tablespoon sesame oil: Adds a nutty richness that enhances the overall aroma.
- 1 medium yellow onion (diced): Builds a sweet and mild base along with the garlic.
- 1 cup shredded carrots: Offers a pop of color and a natural sweetness.
- 4 cups green cabbage (thinly sliced): Brings texture and a fresh, earthy flavor to the pot.
- 6 cups chicken broth (low sodium): Creamy and flavorful foundation for the soup to simmer in.
- Salt and pepper to taste: Simple seasonings to brighten and balance the flavors.
- 2 beaten eggs (optional): Creates silky ribbons that mimic the texture of an egg roll wrapper in soup form.
How to Make One-Pot Egg Roll Soup with Green Onions and Ginger Recipe
Step 1: Brown the Ground Beef
Start by heating a large pot over medium heat and adding the ground beef. Cook it until it’s fully browned, breaking it apart as it cooks to achieve that perfect crumbly texture. This step builds a rich meaty base, so take your time here. When it’s done, drain any excess fat if you see too much—this keeps your soup light but flavorful.
Step 2: Sauté Aromatics for Maximum Flavor
Next, toss in the minced garlic, grated ginger, and diced yellow onion to the pot. Cook everything together until the onions turn translucent and the fragrant aroma starts filling your kitchen. This fragrant trio is what will give your One-Pot Egg Roll Soup with Green Onions and Ginger Recipe that signature zing and warmth.
Step 3: Add the Veggies
Now it’s time for the healthy crunch. Stir in shredded carrots and thinly sliced green cabbage. Cook them for about 5 minutes, letting them soften just enough to keep a little bite but also release their natural sweetness. You’re layering texture and taste here, making each spoonful so exciting.
Step 4: Pour in Broth and Seasonings
Pour the chicken broth right into the pot along with the soy sauce, sesame oil, salt, and pepper. Give everything a good stir and bring to a rolling boil. Then reduce the heat and let it simmer gently for around 15 minutes. This simmering allows all those vibrant flavors to meld beautifully throughout the soup.
Step 5: Create the Egg Ribbons
Optional but worth every bit of extra effort: slowly drizzle the beaten eggs into the pot while stirring gently. This technique creates delicate ribbons of cooked egg that mimic the silky texture of egg roll wrappers, adding an irresistible richness and a lovely visual appeal. Once added, your One-Pot Egg Roll Soup with Green Onions and Ginger Recipe is just about ready to enjoy.
How to Serve One-Pot Egg Roll Soup with Green Onions and Ginger Recipe
Garnishes
Nothing finishes off this soup better than fresh, chopped green onions sprinkled right on top just before serving. They add a crisp brightness that cuts through the richness and brings a fresh, herbaceous note. If you’re feeling adventurous, a drizzle of chili oil or a sprinkle of toasted sesame seeds can also elevate the experience beautifully.
Side Dishes
This soup stands well on its own but pairs wonderfully with simple sides. Try serving it alongside steamed jasmine rice for a heartier meal or some crispy spring rolls for an extra crunchy contrast. A light cucumber salad with a tangy dressing can also complement the savory, warming flavors perfectly.
Creative Ways to Present
For a fun twist, serve your One-Pot Egg Roll Soup with Green Onions and Ginger Recipe in individual small bowls garnished with a lime wedge for squeezable brightness. Or, ladle the soup into colorful Asian-style bowls to instantly uplift the dining experience. Adding a few fresh herb sprigs like cilantro or mint alongside green onions not only looks inviting but adds complexity to each bite.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Egg Roll Soup with Green Onions and Ginger Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Let it cool completely before storing to maintain freshness. When you’re ready to eat, the flavors will have even more time to meld, making every bite tastier.
Freezing
This soup freezes very well! Pour cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It can be frozen for up to 2 months without losing the wonderful taste and texture. Just thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the soup gently in a pot over medium-low heat, stirring occasionally until heated through. If the broth has thickened too much, add a splash of water or broth to restore the perfect consistency. Avoid high heat to keep the egg ribbons tender and prevent the vegetables from getting mushy.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well as a leaner alternative and still complements the flavors beautifully. Just make sure to cook it thoroughly and adjust seasoning as needed since turkey is milder in flavor.
Is it necessary to add the eggs?
The eggs are optional but highly recommended for that authentic egg roll soup texture and an added protein boost. If you prefer a simpler soup, you can skip them without sacrificing the overall essence of the dish.
Can I make this soup vegetarian?
To make a vegetarian version, swap the ground beef for firm tofu or mushrooms, and use vegetable broth instead of chicken broth. The soup will still be delicious and full of comforting flavor!
How spicy is this soup?
This One-Pot Egg Roll Soup with Green Onions and Ginger Recipe is mild by default, focusing on savory and aromatic flavors. You can easily add heat with chili flakes, hot sauce, or fresh sliced chilies if you like things spicy.
What kind of cabbage works best?
Green cabbage is fantastic here because it holds up well in the broth and adds a slightly sweet, earthy note. Napa cabbage or Savoy cabbage can be used for a slightly different texture and flavor, both excellent choices.
Final Thoughts
Trying out this One-Pot Egg Roll Soup with Green Onions and Ginger Recipe means welcoming a bowl of warmth, comfort, and vibrant flavor to your table with very little fuss. It’s one of those dishes you’ll want to make again and again — simple, satisfying, and made with love in every stir. I can’t wait for you to taste it and see just how quickly it becomes a favorite go-to recipe.
Print
One-Pot Egg Roll Soup with Green Onions and Ginger Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-American
Description
A comforting and flavorful one-pot Egg Roll Soup packed with ground beef, fresh vegetables, and fragrant ginger, perfect for a quick and nourishing meal in under an hour.
Ingredients
Main Ingredients
- 1 lb ground beef
- 4 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 medium yellow onion (diced)
- 1 cup shredded carrots
- 4 cups green cabbage (thinly sliced)
- 6 cups chicken broth (low sodium)
- Salt and pepper to taste
- 2 beaten eggs (optional)
- Chopped green onions (for garnish)
Instructions
- Brown the ground beef: In a large pot over medium heat, cook the ground beef until fully browned. Drain any excess fat if necessary to keep the soup from being greasy.
- Sauté aromatics: Add the minced garlic, grated ginger, and diced onion to the pot. Sauté until fragrant and the onions become translucent, about 2-3 minutes.
- Cook the vegetables: Stir in the shredded carrots and thinly sliced cabbage. Cook for approximately 5 minutes until the vegetables soften slightly but still retain some crunch.
- Add broth and season: Pour in the chicken broth along with soy sauce and sesame oil. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer gently for about 15 minutes to meld flavors.
- Create egg ribbons: Slowly drizzle the beaten eggs into the simmering soup while stirring gently. This will create delicate egg ribbons throughout the soup.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped green onions for freshness and a subtle onion flavor. Serve hot.
Notes
- You can substitute ground beef with ground pork or turkey for a different flavor profile.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- Adjust soy sauce and salt quantities based on your dietary preferences, especially if using a regular sodium broth.
- The eggs are optional but add a nice texture and protein boost to the soup.
- Stir gently when adding eggs to create thin, delicate egg ribbons rather than clumps.
