Can I use another meat instead of ground pork?

Yes. Ground chicken, turkey, or plant-based crumbles all work well. One-Pot Egg Roll Soup with Green Onions and Ginger adapts easily.

What kind of cabbage works best?

Green cabbage is the classic choice. Napa cabbage also works nicely if you want a softer texture. A mix of green and purple cabbage can add color, but purple cabbage may tint the broth.

Can I make this in a slow cooker?

Absolutely. Brown the meat first, then add everything except the eggs to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours.

Is this freezer friendly?

Yes, especially if you leave out the eggs before freezing. Add fresh egg ribbons after reheating if you want that extra silky texture.

Is this recipe considered healthy?

It can absolutely fit a lighter eating style. One-Pot Egg Roll Soup with Green Onions and Ginger is packed with vegetables, contains protein, and avoids the heaviness of a fried egg roll. It also fits nicely into Healthy Meal Prep Soup routines.

Easy One-Pot Egg Roll Soup | Healthy Meal Prep Soup with Ground Pork

Name: Easy One-Pot Egg Roll Soup | Healthy Meal Prep Soup with Ground Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb ground pork; 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; 1/2 cup green onions, chopped and divided; 6 cups chicken broth, low sodium if preferred; 1 tablespoon rice vinegar; Salt and pepper, to taste; 2 beaten eggs; Red pepper flakes or sriracha, for heat

Easy One-Pot Egg Roll Soup | Healthy Meal Prep Soup with Ground Pork

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This cozy soup turns classic egg roll flavors into a warm, savory bowl packed with pork, cabbage, ginger, garlic, and tender vegetables. It is simple to make, deeply flavorful, and perfect for an easy weeknight dinner.

Author: Irma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Dinner

Ingredients

Scale

Protein and aromatics

1 lb ground pork
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon sesame oil

Vegetables

1 medium yellow onion, diced
1 cup shredded carrots
4 cups green cabbage, thinly sliced
1/2 cup green onions, chopped and divided

Broth

6 cups chicken broth, low sodium if preferred
1 tablespoon rice vinegar
Salt and pepper, to taste

Optional add-ins

2 beaten eggs
Red pepper flakes or sriracha, for heat

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Instructions

1) Cook the pork

Place a large soup pot over medium-high heat. Add the ground pork and use a spoon to break it into small pieces as it cooks. Let it brown thoroughly, stirring occasionally, until there is no pink left, about 5 to 7 minutes. Lightly season with salt and pepper while it cooks. If the pork releases a lot of fat, carefully spoon off the excess once it is fully browned so the soup does not feel greasy.

2) Add the aromatics

Add the diced onion, minced garlic, and grated ginger to the pot with the browned pork. Stir everything together so the vegetables and meat begin to pick up the flavor of the pan. Cook for about 3 to 4 minutes, stirring often, until the onion softens and the garlic and ginger become fragrant. This step builds the savory base of the soup and gives the broth its signature egg roll flavor.

3) Season and pour in the broth

Stir in the soy sauce, sesame oil, and rice vinegar. Mix well so the pork and aromatics are coated evenly. Pour in the chicken broth and bring the pot to a gentle boil over medium-high heat. Once the broth begins to bubble, reduce the heat if needed so the soup stays at a steady simmer.

4) Add the vegetables

Add the shredded carrots and sliced cabbage to the simmering broth. Stir them in gently so they distribute evenly throughout the pot. Lower the heat to medium-low and let the soup cook for about 15 minutes, or until the cabbage is tender and the carrots have softened but still keep a little bite. Add half of the chopped green onions during the simmer so they soften slightly and blend into the broth.

5) Swirl in the eggs, if using

If you want a silky egg-drop-style finish, slowly pour the beaten eggs into the soup in a thin stream while stirring the broth in a circular motion. Keep stirring as you drizzle so the eggs form fine ribbons instead of large clumps. The eggs will cook almost instantly in the hot broth, adding a richer texture and a little extra body to the soup.

6) Taste and finish

Taste the soup before serving. Add more salt, pepper, soy sauce, or rice vinegar if it needs extra brightness or seasoning. Ladle the hot soup into bowls and top each serving with the remaining green onions. Add red pepper flakes or a drizzle of sriracha if you want a spicy finish. Serve immediately while the broth is hot and aromatic.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving. If the soup separates a little after sitting, stir it well and add a splash of broth if needed.

Find it online: https://irmacooks.com/one-pot-egg-roll-soup/