Egg roll soup is a comforting, warm dish that brings all the delicious flavors of a crispy egg roll into a nourishing, broth-based bowl. With tender ground pork, sautéed vegetables, and the rich taste of coconut aminos and ginger, this egg roll soup is a must-try for anyone craving a quick and satisfying meal. Whether you’re following a Paleo or Whole30 diet or simply looking for something delicious, this easy-to-make recipe will warm you up and satisfy your cravings.
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Why Egg Roll Soup Is So Special
This egg roll soup is everything you love about egg rolls—without the frying! It’s hearty, flavorful, and perfect for a chilly day. The combination of savory ground pork, crisp cabbage, and aromatic spices makes each spoonful a delight. Plus, the broth adds depth, making it a comforting meal any time of the year. Best of all, this recipe is customizable, offering options like ground chicken for a lighter option or skipping the Sriracha for a milder dish.
Ingredients
- Ground Pork: Adds rich, savory flavor to the soup. You can also use ground chicken for a leaner option.
- Coconut Oil: Used for sautéing, it brings a subtle, tropical flavor to the dish while being a healthy fat choice.
- Yellow Onion: Adds a savory depth and sweetness to the soup.
- Garlic: A must-have for building flavor, garlic gives the soup an aromatic base.
- Ginger: Fresh ginger provides a warm, slightly spicy kick that complements the other ingredients.
- Carrots: Shredded for texture, they add a mild sweetness and color to the soup.
- Green Cabbage: A hearty, crunchy vegetable that mimics the texture of an egg roll wrapper.
- Chicken Broth: The base of the soup, adding richness and flavor.
- Coconut Aminos: A soy-free alternative to soy sauce, adding umami flavor without the soy.
- Rice Vinegar: Balances the flavors with a tangy kick. For an AIP version, substitute with lime juice.
- Green Onion: For garnish, providing a fresh, slightly sharp finish.
- Optional – Sriracha: For a spicy kick, though it can be omitted for an AIP-friendly version.
Ingredient Substitutions
If you prefer a different protein, feel free to substitute the ground pork with ground turkey or chicken. For a vegetarian or vegan twist, consider using tofu or tempeh instead of meat. For those avoiding soy, coconut aminos is a perfect alternative to soy sauce, and if you’re sensitive to heat, skip the Sriracha or adjust the amount to taste.
Step-by-Step Instructions
- Begin by browning the ground pork in a large pot over medium heat. Season with salt and pepper to taste. Once the meat is browned, set it aside and discard any excess fat.
- In the same pot, melt coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 4 minutes or until the onions are softened and fragrant.
- Add the shredded carrots to the pot and sauté for another 3 minutes to soften them slightly.
- Stir in the sliced cabbage and cook for another few minutes, just enough to allow the cabbage to wilt a bit but still retain some crunch.
- Pour in the chicken broth, followed by the cooked pork, and stir well to combine. Add coconut aminos and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes. During this time, the cabbage will continue to soften, and the flavors will meld together.
- Once the cabbage is tender and the soup has reached the desired flavor, stir in the rice vinegar. Taste the soup and adjust the seasoning if necessary.
- To serve, ladle the soup into bowls and top with freshly sliced green onions for a burst of flavor.
Tips & Tricks
- To achieve the perfect texture, make sure not to overcook the cabbage. It should remain tender but still slightly crisp.
- For a thicker broth, consider adding a small amount of arrowroot powder or another thickener of your choice.
- If you want a spicier kick, add a few extra dashes of Sriracha or even some red pepper flakes.
- Leftover egg roll soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of extra broth if needed.
Pairing Ideas and Variations
This egg roll soup is delicious on its own, but you can pair it with a variety of sides to make it a full meal. Consider serving it with a side of cauliflower rice or a fresh salad. For those who want a heartier option, adding a boiled egg on top can create a satisfying, protein-packed meal.
If you prefer a spicy version, try adding a few more tablespoons of Sriracha or even a small chili pepper to the soup base. For a milder flavor, simply omit the Sriracha altogether. You can also experiment with different vegetables like zucchini or mushrooms to add variety.
A Healthy, Comforting Meal
Egg roll soup is the perfect dish for those seeking a wholesome, hearty meal that’s both flavorful and easy to make. It’s an excellent option for anyone following a Paleo or Whole30 diet, but it can easily be adapted to fit other dietary preferences. With its rich broth, tender meat, and vegetables, this soup truly captures the comforting qualities of an egg roll without the added calories. Whether for a quick weeknight dinner or a cozy weekend lunch, this egg roll soup is sure to become a favorite in your recipe rotation.
Conclusion: A Hearty and Flavorful Dish You’ll Love
Egg roll soup is a delicious, easy-to-make dish that brings the flavors of your favorite egg rolls into a comforting, broth-filled bowl. It’s perfect for anyone following a Paleo or Whole30 diet, but it’s a meal everyone can enjoy. With its balance of savory, tangy, and slightly spicy flavors, it’s ideal for a quick, hearty lunch or dinner. Plus, the variety of ingredients allows for plenty of customization, making it a versatile choice for any dietary preference. Whether you’re looking for something cozy and warming or just want to try a healthier version of your favorite takeout, egg roll soup delivers every time.
FAQs
Can I make this egg roll soup ahead of time?
Yes, egg roll soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it gently on the stove, and add a bit more broth if needed to maintain the consistency.
Can I freeze egg roll soup?
Yes, you can freeze egg roll soup for up to 2-3 months. Let it cool completely before transferring to an airtight container. To reheat, thaw it overnight in the fridge and warm it on the stove, adding more broth if necessary.
What can I substitute for coconut aminos in egg roll soup?
If you don’t have coconut aminos, you can substitute with tamari or soy sauce. For a soy-free option, try using liquid aminos or a splash of apple cider vinegar for a tangy flavor.
More Relevant Recipes
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Egg Roll Soup
- Total Time: 40 minutes
- Yield: 5 servings 1x
Description
Egg roll soup is a comforting, healthy dish that captures all the flavors of an egg roll in a savory broth. Packed with tender pork, sautéed vegetables, and aromatic spices, this dish is both satisfying and nourishing. Perfect for Paleo and Whole30 diets, it’s a flavorful and easy-to-make meal that’s sure to please the whole family.
Ingredients
- 1 lb ground pork: Rich, savory protein
- Salt and pepper: For seasoning
- 2 tbsp coconut oil: Healthy fat for sautéing
- 1 small yellow onion, diced: Adds a savory depth
- 3 cloves garlic, minced: Aromatic base for flavor
- 1 small thumb ginger, peeled and grated: Provides a warm, spicy kick
- 1 cup carrots, shredded: Adds sweetness and texture
- 1 green cabbage, sliced into strips: Hearty, crunchy vegetable
- 6 cups chicken broth: The rich base of the soup
- 2 tbsp coconut aminos: A soy-free substitute for soy sauce
- 1 tbsp rice vinegar: Adds tangy balance to the flavors
- 2 tbsp green onion, chopped: For garnish and fresh flavor
- Optional- Sriracha: For a spicy kick (omit for AIP)
Instructions
- Brown the ground pork in a large pot over medium heat, seasoning with salt and pepper. Once cooked, set aside and discard the fat.
- Melt the coconut oil in the same pot over medium heat. Add the diced onion, garlic, and grated ginger, sautéing for 4 minutes until softened.
- Add the shredded carrots to the pot and sauté for an additional 3 minutes to soften.
- Stir in the sliced cabbage, cooking for another few minutes until the cabbage begins to soften.
- Pour in the chicken broth and add the cooked pork back into the pot. Stir in coconut aminos and bring the soup to a boil.
- Reduce the heat to a simmer and cook for 20-25 minutes, allowing the cabbage to wilt and the flavors to meld.
- Stir in the rice vinegar at the end and adjust seasoning to taste.
- Ladle the soup into bowls and top with sliced green onions. Serve hot.
Notes
- For a leaner option, substitute ground chicken for pork.
- Feel free to skip the Sriracha if you prefer a milder flavor.
- If storing leftovers, keep the soup in an airtight container for up to 3 days in the refrigerator.
- To make the soup spicier, add more Sriracha or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Paleo, Whole30
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 7.5 g
- Sodium: 720 mg
- Fat: 24.8 g
- Saturated Fat: 8.2 g
- Unsaturated Fat: 13.4 g
- Trans Fat: 0 g
- Carbohydrates: 7.5 g
- Fiber: 1.7 g
- Protein: 20.4 g
- Cholesterol: 70 mg
