Egg Roll Soup
This soup could quite possibly be one of the best soups I’ve ever tasted. Seriously. I honestly didn’t think it would taste THIS GOOD. I mean, I’ve had egg roll bowls and love them, but I thought in soup form there it would just be ok. I was pleasantly surprised. Even my husband, who doesn’t like egg rolls, loved it.
We’ve had a week of colds in our household, so everyone really just felt like eating soup. Plus, our weather has finally started to cool. And by cool, I mean 70’s…that’s California for you. We really won’t see cold weather until November. And by cold, I mean 50’s. Luckily, I now have this soup in my repertoire to make over and over to keep us cozy and warm.
I love that it’s completely healthy for you, packed with veggies, and can easily be switched up with the protein added. Whether it’s ground turkey, chicken, pork, or beef, they all taste amazing. Even if you don’t eat meat, or don’t have any on hand, load it up with mushrooms to get that same meatiness. Even though the soup is perfect as is, we treat this like we’re actually eating egg rolls, and top it with our favorite sauce. Sweet and sour, garlic chili paste, hot mustard, sweet chili sauce – they all work and they all compliment the soup.
Egg Roll Soup
Ingredients
- 2 tablespoons avocado oil
- 1-pound ground protein of choice
- 1 medium white onion, diced
- 2-inch piece of ginger, peeled
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon coconut aminos or soy sauce
- 1 small green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded (optional)
- 2 medium carrots, shredded
- 4-6 cups vegetable or chicken stock (I find half and half yields more layers of flavor)
- 1-1/2 teaspoons pink Himalayan salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1 scallion, green parts thinly sliced on an angle
- ½ cup mung bean sprouts (optional)
Instructions
- In a dutch oven or stock pot, heat 2 tablespoons oil over medium-high heat until hot, but not smoking. Add the protein, 1 teaspoon salt, ½ teaspoon pepper, and cook 4-5 minutes or until lightly browned but not cooked through. Remove with a slotted spoon and set aside.
- In the same pan add the onions, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook 2-3 minutes until onions start to soften. Add the ginger and garlic and cook 1 minutes or just until fragrant. Add the sesame oil and coconut aminos and stir to coat onions. Add in the cabbage and carrots, ¼ teaspoon salt, ¼ teaspoon black pepper, protein and cook 1-2 minutes stirring to combine all ingredients.
- Add in stock, stir, then bring to a boil. Reduce to a simmer, cover and cook 10-15 minutes until protein is fully cooked, stirring occasionally. In the last minute add in mung bean sprouts. Taste and add additional seasoning if needed.
- Top with scallions and any sauce if you’re using one.
I am Stephanie’s mom. I made this recipe tonight and it was beyond delicious. I added a Serrano chili for some heat. I like spicy. It was awesome as she said. Yum!