Egg Roll Soup

With a classic flavor but much more comforting, this egg roll soup is ready in just 35 minutes to make an easy, weeknight dinner.

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Course: Appetizer, Soup

Cuisine: American

Keyword: Egg Roll Soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 343kcal

Heat a Dutch oven or large pot over medium heat. Add the ground pork and cook for 4-5 minutes, crumbling as it cooks, until cooked through. Turn off the heat, remove the pork from the pot with a slotted spoon, and safely discard the grease.
Return the pot to the heat. Add the avocado oil, diced onion, garlic, and ginger. Cook for 4-5 minutes, stirring frequently, until the onions turn translucent.
Add the carrots and cabbage. Cook for 3 minutes until the cabbage turns bright green.
Stir in the chicken broth, soy sauce, rice vinegar, and cooked ground pork. Increase the heat to medium-high and bring to a simmer, scraping the bottom of the pan to remove any browned bits. Once simmering, cook uncovered for 12 minutes.
Reduce the heat to low. Stir in the sesame oil, agave syrup, ground white pepper, and salt, adding more salt as needed to taste.
Serve the soup hot, garnished with sliced green onions, sesame seeds, and wonton strips.

Draining the pork: To make sure that your soup doesn’t have a greasy broth, drain the run off from cooking the ground pork out of the pan before you sauté the veggies.
Prepping the cabbage: Slice the cabbage as thinly as possible so that it softens fully while simmering and you’re not left with thick, tough chunks.
Wontons: To keep the wontons crispy until everyone is eating, serve them in a bowl on the side and not directly in the soup, where they’ll lose their crunchy texture.