Cozy One-Pot Egg Roll Soup That Warms Your Soul

This Cozy One-Pot Egg Roll Soup combines classic flavors in a warm and comforting dish ready in just 30 minutes.

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Course: Soups

Cuisine: Asian

Keyword: Busy Weeknight, comfort food, Egg Roll, One Pot, Quick Meal, soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 350kcal

1 tablespoon vegetable oil this helps to sauté the ingredients and adds richness to the flavor.
1 pound ground pork provides a savory base; feel free to substitute with ground chicken or turkey for a lighter option.
1 small onion diced to enhance the sweetness and fragrance of the soup.
3 cloves garlic minced for a robust aroma; fresh is best to add depth to the flavor.
2 teaspoons fresh ginger grated for a zesty kick that brightens the overall taste profile.
4 cups chicken broth forms the delicious soup base; homemade broth elevates the flavor even more.
4 cups coleslaw mix adds crunch and freshness; usually contains green cabbage, carrots, and red cabbage for a colorful blend.
2 tablespoons soy sauce contributes umami and saltiness; gluten-free soy sauce can be used for those with dietary restrictions.
1 tablespoon sesame oil adds nutty depth; a little goes a long way for flavor!
1 teaspoon rice vinegar brings a tangy note that balances the richness of the soup.
½ teaspoon red pepper flakes optional; sprinkle in for a hint of warmth; adjust according to your heat preference.
salt and pepper to taste, ensuring the final flavors are just right.

2 tablespoons green onions sliced for a fresh, mild crunch that brightens up each bowl.
sesame seeds optional; add a delightful crunch and a hint of nuttiness for an appealing finish.
chopped fresh cilantro optional; gives a burst of freshness.

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat for about 2 minutes.
Add 1 pound of ground pork, breaking it apart with a wooden spoon, and cook for 5–7 minutes until browned.
Incorporate 1 small diced onion, 3 minced garlic cloves, and 2 teaspoons of grated ginger into the pot; sauté for 2–3 minutes.
Pour in 4 cups of chicken broth while scraping the bottom of the pot for flavorful bits.
Add 4 cups of coleslaw mix and ensure they are submerged in the broth.
Mix in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of rice vinegar, and ½ teaspoon of red pepper flakes.
Bring the soup to a simmer over medium-high heat, then reduce to low and cook for 10–15 minutes.
Taste the soup and adjust seasoning using salt and pepper as needed.
Ladle the hot soup into bowls and garnish with sliced green onions, sesame seeds, and chopped cilantro.

Store leftover soup in an airtight container for up to 3 days. For longer storage, freeze portions for up to 3 months.