Description
This comforting Egg Roll Soup combines the savory flavors of ground beef, fresh cabbage, and a blend of aromatic seasonings simmered in a rich chicken broth. Inspired by the classic egg roll filling, this soup is enhanced with garlic, ginger, sesame oil, and a touch of Sriracha for mild heat. Perfect for a cozy meal, it comes together easily on the stovetop in under an hour.
Ingredients
Scale
Meat
- 1 pound ground beef
Vegetables
- 1 pound cabbage, shredded
- â…” cup carrots, chopped
- â…“ cup yellow onion, diced
- ¼ cup scallions, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
Liquids & Sauces
- 8 cups chicken broth
- 2 tablespoons liquid aminos
- 1 tablespoon Sriracha
- 1 tablespoon olive oil
- 2 teaspoons toasted sesame oil
Seasonings
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the pot: Place a Dutch oven or large pot over medium heat and add the olive oil to warm.
- Brown the beef: Add the ground beef, salt, and pepper to the pot. Cook, stirring occasionally, until the beef is fully browned and no pink remains.
- Sauté the onions and carrots: Push the beef to one side of the pot. In the empty space, add the diced yellow onions and sauté until translucent, about 2-3 minutes. Add the chopped carrots and continue sautéing for another 2 minutes.
- Add garlic and ginger: Mix in the minced garlic and ginger, cooking for about 15 seconds until fragrant.
- Add liquids and vegetables: Pour in the chicken broth, then stir in the cooked beef, shredded cabbage, liquid aminos, toasted sesame oil, and Sriracha until well combined.
- Simmer the soup: Cover the pot with the lid slightly offset to allow some steam to escape. Let the soup simmer gently for 25 minutes, or until the cabbage and carrots are tender.
- Add scallions and serve: Stir in the sliced scallions just before serving to add a fresh, mild onion flavor. Ladle into bowls and enjoy hot.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Liquid aminos can be swapped with low-sodium soy sauce if preferred.
- Adjust Sriracha quantity to control the soup’s spiciness.
- For a vegetarian version, replace ground beef with tofu and use vegetable broth instead of chicken broth.
- This soup keeps well in the fridge for up to 3 days and reheats nicely.
