Pin it The first time my roommate introduced me to egg rolls, she explained that the best part was never the wrapper but what's inside. That conversation stuck with me for years, and eventually, I realized I could skip the deep-frying altogether and just make the filling into soup. Now whenever ginger hits hot oil in my kitchen, the whole house smells like those late nights we spent experimenting with takeout-inspired cooking.
Last winter my sister came over exhausted from work and I made this for dinner. She took one sip and immediately asked for the recipe, then went home and made it three times that week. Something about the tender cabbage and savory pork broth feels like being wrapped in a blanket on cold nights when you need comfort most.
Ingredients
- Ground pork: This creates that classic egg roll flavor base but you can easily swap in chicken or turkey
- Fresh ginger: Grating it yourself makes a huge difference compared to the powdered stuff in your spice drawer
- Sesame oil: This is what gives the soup that distinctive Asian flavor profile
- Chicken broth: Low sodium works best because you control the seasoning
- Green cabbage: Napa cabbage has a more delicate texture but regular green cabbage holds up beautifully
- Carrots: They add sweetness and color to balance the savory elements
- Rice vinegar: Just a splash brightens everything and cuts through the rich pork
Instructions
- Brown the pork:
- Crank the heat to medium high and add the ground pork to your pot. Break it up with your spoon and cook until it is no longer pink.
- Add aromatics:
- Toss in the diced onion, minced garlic, and grated ginger. Let them cook until the onion turns translucent and your kitchen starts smelling incredible.
- Season the base:
- Pour in the soy sauce, sesame oil, and rice vinegar. Stir everything together so the pork gets coated in all that flavor.
- Create the broth:
- Add the chicken broth and bring it to a gentle boil. Watch as the liquid transforms into a fragrant soup base.
- Add vegetables:
- Stir in the shredded carrots and sliced cabbage. Turn down the heat and let it simmer until the vegetables are tender.
- Add egg ribbons:
- Slowly drizzle the beaten eggs while stirring the soup in circles. They will cook instantly into silky ribbons throughout the broth.
- Season to taste:
- Add salt and pepper until it tastes exactly right to you.
- Serve it up:
- Ladle into bowls and top with those reserved green onions and whatever heat you like.
Pin it This soup has become my go to whenever someone asks for dinner and does not have the energy for something complicated. The way the cabbage absorbs the broth while still keeping some crunch is what makes it feel like a real meal not just a quick soup.
Make It Your Own
Vegetarians can swap the pork for firm tofu or mushrooms and use vegetable broth instead. I have made both versions and they are equally satisfying.
Serving Ideas
Serve this alongside steamed rice if you want something more filling. Sometimes I add crispy wonton strips on top just like the egg rolls that inspired this recipe.
Leftovers And Storage
This soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to four days.
- Reheat gently on the stove adding a splash of broth if needed
- The cabbage will soften more over time which some people prefer
- Hold off on adding sesame oil until serving leftovers for the freshest flavor
Pin it There is something deeply satisfying about taking comfort food flavors and turning them into something warming and nourishing. This soup is proof that sometimes the best ideas come from questioning why things have to be the way they are.
Recipe FAQs
- → Can I make this soup vegetarian?
Absolutely. Simply substitute vegetable broth for chicken broth and replace the ground pork with diced tofu, mushrooms, or plant-based ground meat alternative. The result remains hearty and satisfying.
- → What type of cabbage works best?
Green cabbage is traditional and holds up well during simmering. Napa cabbage offers a milder, slightly sweeter flavor and more delicate texture. Both work beautifully in this preparation.
- → How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed. The cabbage will soften further but remains delicious.
- → Can I make this gluten-free?
Yes, simply replace regular soy sauce with gluten-free tamari. Verify that your broth and other condiments are certified gluten-free. The rest of the ingredients naturally contain no gluten.
- → What can I serve alongside this soup?
Steamed jasmine rice makes a perfect accompaniment, soaking up the flavorful broth. Crispy wonton strips, roasted vegetables, or a simple side salad also complement the dish nicely.
- → Is this soup freezer-friendly?
While it can be frozen for up to 3 months, the cabbage texture will change considerably upon thawing. For best results, freeze the pork and broth base separately, then add fresh vegetables when reheating.