This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
'Egg Roll in a Bowl' Pork Soup
Ingredients
- 2 tsp Sesame oil
- 1 lb Lean ground pork
- 1 Small onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 2 cups Finely diced white mushrooms
- 5 Scallions, thinly sliced
- 1 cup Matchstick carrots
- 3 cups Shredded cabbage or coleslaw mix
- 4 cups Vegetable broth
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- Garnish: toasted sesame seeds, chili crisp, sriracha or crushed red pepper
Method
- Preheat a large pot over medium-high heat. Add oil, pork, onion, and garlic. Cook, breaking the meat apart with a wooden spoon, until meat is browned and onions are softened, about 5 minutes. Drain any excess fat from the pot, if desired.
- Add ginger, mushrooms, half the scallions, and carrots. Continue to cook, stirring occasionally, until veggies are softened, 3-4 minutes more.
- Add cabbage to the pot and stir to combine. Add broth and soy sauce, then bring to a simmer. Lower heat and continue to cook, about 10 minutes, until veggies are tender but not mushy. Remove the pot from heat, add rice vinegar, and stir once more to combine.
- To serve, garnish with additional green onion, sesame seeds, chili crisp, sriracha or crushed red pepper. Enjoy!
