I have to admit, making this Healthy Egg Roll Soup Recipe was a game-changer for my weekly meal prep. I love how it’s both comforting and light, perfect for those chilly evenings when I crave something warm but don’t want it to feel heavy. The flavors are amazing—garlic, ginger, and sesame come together in the broth so beautifully.
I found myself sneaking extra servings just because it tastes that good. Plus, it’s easy to customize depending on what I have in the fridge. You can also enjoy similar flavors with a Greek Salad Naan Pizza Recipe for a lighter lunch option.
Ingredients
Here’s what I used to make this soup taste incredible:
- 1 lb ground pork – I prefer fresh pork for the best texture, but ground turkey or chicken works too.
- 1 pinch salt and pepper – Adjust to taste; I like adding a little more pepper for a subtle kick.
- 2 Tbsp sesame oil – This gives a nutty, aromatic base; do not skip it.
- 1 yellow onion, diced – Adds sweetness and depth; I always sauté it until slightly caramelized.
- 6 oz shiitake mushrooms, sliced – Fresh mushrooms give the soup a rich umami flavor.
- 3 cloves garlic, minced – Essential for that warm, fragrant aroma.
- 3 Tbsp ginger root, minced – About a 2-3 inch piece; it balances the richness of the pork.
- 1 cup shredded carrots – I prefer fresh carrots; frozen can be watery.
- 1 green cabbage, sliced – Adds crunch and a subtle sweetness; make sure it’s fresh.
- 8 cups chicken or bone broth – Rich broth makes all the difference.
- 3 Tbsp coconut aminos or soy sauce – Coconut aminos are my go-to for a gluten-free option.
- 2 Tbsp rice vinegar – Adds brightness to the soup.
- 1 avocado, cubed – Optional for topping; creamy texture pairs perfectly.
- Optional toppings: sriracha, green onions, cilantro – They really elevate the flavors.
Note: This recipe serves 6 generously.
Variations
I love experimenting with this soup. Here are some ideas:
- Dairy-free: Already naturally dairy-free, but you can add coconut cream for richness.
- Sugar-free: Coconut aminos are perfect as a soy sauce alternative without added sugar.
- Vegetarian: Swap pork for firm tofu or tempeh and use vegetable broth.
- Flavor boosters: Add a dash of fish sauce or chili flakes for an extra umami punch.
- Low-carb/Keto: Keep the vegetables the same; skip any added noodles if you like. You might also enjoy a quick Easy Chicken Caprese Flatbread Recipe for a complementary meal.
Cooking Time
I always like to know how long I’ll be in the kitchen:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
Here’s what I use to make this soup hassle-free:
- Large soup pot or Dutch oven – Perfect for sautéing and simmering all ingredients together.
- Cutting board – For chopping vegetables and garlic.
- Chef’s knife – Makes slicing and dicing fast and precise.
- Measuring cups and spoons – Ensures proper seasoning and consistency.
- Wooden spoon or spatula – Great for stirring without scratching the pot.
How to Make Healthy Egg Roll Soup Recipe?
Prepare the Vegetables
I start by dicing the onion, mincing the garlic and ginger, and slicing mushrooms. Shredding the carrots and slicing the cabbage last keeps them fresh and crisp. Prepping all ingredients before heating the pot makes cooking much smoother.
Cook the Aromatics
I pour sesame oil into the pot over medium heat and add the onions with a pinch of salt and pepper. After a few minutes, I toss in the carrots and mushrooms and cook for a couple more minutes. The aromas at this stage always get me excited.
Brown the Pork
Next, I add the ground pork, garlic, and ginger. I break the pork into small pieces while cooking until it’s no longer pink. This step is crucial for building a savory base.
Add Flavorings and Broth
I stir in coconut aminos and cabbage, letting the cabbage wilt slightly before adding the chicken or bone broth. This layering of flavors makes the soup taste rich without being heavy.
Simmer the Soup
Once everything is in, I bring it to a boil and then reduce it to a simmer for 20-25 minutes. I add rice vinegar at the end to brighten the flavors. Simmering allows the vegetables to blend perfectly with the broth.
Serve with Toppings
I love serving mine with cubed avocado, sriracha, chopped green onions, and fresh cilantro. These toppings make every spoonful exciting and flavorful.
Additional Tips for Making this Recipe Better
From my experience, these little tweaks make a huge difference:
- I always use fresh vegetables instead of frozen for better texture.
- Don’t rush the sautéing of onions and mushrooms; it develops deeper flavor.
- Taste and adjust seasoning at the end; coconut aminos can be less salty than soy sauce.
- For extra richness, I sometimes swirl in a teaspoon of toasted sesame oil just before serving.
- I like to make double the batch and freeze half; it keeps well for busy weeks.
How to Serve Healthy Egg Roll Soup Recipe?
I usually serve this soup hot in deep bowls for a cozy feel. Adding colorful toppings like avocado, green onions, and cilantro not only enhances flavor but also makes the presentation pop. Pairing it with a side of brown rice or rice noodles can turn it into a more filling meal.
Nutritional Information
Here’s what you get per serving (approximate):
- Calories: 904 – Hearty and satisfying without feeling heavy.
- Protein: 25 g – Perfect for a balanced meal.
- Carbohydrates: 8 g – Low-carb, thanks to the vegetable focus.
- Fat: 25 g – Healthy fats from pork and sesame oil.
Make Ahead and Storage
Refrigeration
I store leftover soup in airtight containers for up to 4 days. I find it tastes even better the next day after flavors meld.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers and it keeps for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stove over medium heat until warmed through. I like to add a splash of broth to keep it from drying out.
Why You’ll Love This Recipe?
If you’re wondering why this soup became a weekly favorite, here are my top reasons:
- Easy to make: The recipe is straightforward and perfect for beginners.
- Versatile: Swap proteins or veggies depending on what’s on hand.
- Healthy: Packed with vegetables and lean protein.
- Flavorful: Garlic, ginger, and sesame oil make it irresistibly savory.
- Meal prep-friendly: Keeps well and can be frozen for busy weeks.
This Healthy Egg Roll Soup is one of those recipes I always go back to—it’s hearty, nourishing, and easy to tweak. Once you try it, I promise it will become a staple in your kitchen too.
Healthy Egg Roll Soup Recipe
Ingredients
Method
- I start by dicing the onion, mincing the garlic and ginger, and slicing mushrooms. Shredding the carrots and slicing the cabbage last keeps them fresh and crisp. Prepping all ingredients before heating the pot makes cooking much smoother.
- I pour sesame oil into the pot over medium heat and add the onions with a pinch of salt and pepper. After a few minutes, I toss in the carrots and mushrooms and cook for a couple more minutes. The aromas at this stage always get me excited.
- Next, I add the ground pork, garlic, and ginger. I break the pork into small pieces while cooking until it’s no longer pink. This step is crucial for building a savory base.
- I stir in coconut aminos and cabbage, letting the cabbage wilt slightly before adding the chicken or bone broth. This layering of flavors makes the soup taste rich without being heavy.
- Once everything is in, I bring it to a boil and then reduce it to a simmer for 20-25 minutes. I add rice vinegar at the end to brighten the flavors. Simmering allows the vegetables to blend perfectly with the broth.
- I love serving mine with cubed avocado, sriracha, chopped green onions, and fresh cilantro. These toppings make every spoonful exciting and flavorful.
Notes
- I always use fresh vegetables instead of frozen for better texture.
- Don’t rush the sautéing of onions and mushrooms; it develops deeper flavor.
- Taste and adjust seasoning at the end; coconut aminos can be less salty than soy sauce.
- For extra richness, I sometimes swirl in a teaspoon of toasted sesame oil just before serving.
- I like to make double the batch and freeze half; it keeps well for busy weeks.
