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Healthy Egg Roll Soup Recipe
Ash Tyrrell

Healthy Egg Roll Soup Recipe

I have to admit, making this Healthy Egg Roll Soup 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.