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–+ servings

'Egg Roll in a Bowl' Pork Soup

Author: Erin Walker
Prep 10 minutes
Cook 20 minutes
Total 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.
Servings 6
Course Main Course

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

  1. 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.
  2. Add ginger, mushrooms, half the scallions, and carrots. Continue to cook, stirring occasionally, until veggies are softened, 3-4 minutes more.
  3. 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.
  4. To serve, garnish with additional green onion, sesame seeds, chili crisp, sriracha or crushed red pepper. Enjoy!