why make this recipe
Cozy One-Pot Egg Roll Soup is a comforting and delicious meal that brings the flavors of traditional egg rolls into an easy soup format. It’s perfect for those chilly days when you want something warm and filling without spending hours in the kitchen. This recipe uses simple ingredients, making it easy to prepare any time. With a rich broth, tender vegetables, and protein, this soup is not only satisfying but also nutritious. Plus, since it’s made in one pot, cleanup is a breeze!
how to make Cozy One-Pot Egg Roll Soup
Ingredients:
- 1 tablespoon vegetable oil
- 1 pound ground pork (can substitute with ground turkey or chicken)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 4 cups chicken broth
- 4 cups coleslaw mix (includes green cabbage, carrots, and red cabbage)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish, optional)
- 1/4 cup chopped fresh cilantro (for garnish, optional)
Directions:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the ground pork to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the diced onion, minced garlic, and grated ginger to the pot. Cook for about 2-3 minutes until the onions are translucent and fragrant.
- Pour in the chicken broth and scrape the bottom of the pot to deglaze and incorporate flavorful bits.
- Add the coleslaw mix to the pot, ensuring all the vegetables are submerged in the broth.
- Stir in the soy sauce, sesame oil, rice vinegar, and red pepper flakes if you’re using them. Mix well.
- Bring the soup to a simmer over medium-high heat. Once it starts simmering, reduce the heat to low and let it cook for about 10-15 minutes. This allows the flavors to meld and the coleslaw mix to soften.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve hot in bowls, garnished with sliced green onions, sesame seeds, and chopped cilantro if desired.
how to serve Cozy One-Pot Egg Roll Soup
Serve the soup hot in bowls. You can pair it with some crusty bread or crackers for a complete meal. The garnishes of green onions, sesame seeds, and cilantro add fresh flavors and a nice presentation.
how to store Cozy One-Pot Egg Roll Soup
To store leftovers, let the soup cool down to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Cozy One-Pot Egg Roll Soup
- You can customize the meat by using ground turkey or chicken for a leaner option.
- Feel free to add other vegetables like bell peppers or snap peas for more color and nutrition.
- If you like it spicy, increase the amount of red pepper flakes or add some chili sauce to your bowl.
variation
For a vegetarian version, substitute the ground pork with crumbled tofu or more vegetables. You can also use vegetable broth instead of chicken broth for a completely plant-based meal.
FAQs
1. Can I make this soup ahead of time?
Yes! You can prepare the soup and store it in the fridge for up to 3 days. Just reheat before serving.
2. Can I use frozen coleslaw mix?
Yes, you can use frozen coleslaw mix. Just make sure to thaw it before adding it to the soup.
3. What can I use as a substitute for soy sauce?
If you’re looking for a gluten-free option, you can use tamari as a substitute for soy sauce. You can also try coconut aminos for a soy-free version.
Cozy One-Pot Egg Roll Soup
This comforting One-Pot Egg Roll Soup brings the flavors of traditional egg rolls into an easy soup format, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Paleo
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground pork (can substitute with ground turkey or chicken)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 4 cups chicken broth
- 4 cups coleslaw mix (includes green cabbage, carrots, and red cabbage)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish, optional)
- 1/4 cup chopped fresh cilantro (for garnish, optional)
Instructions
- Heat the vegetable oil over medium heat in a large pot or Dutch oven.
- Add the ground pork to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the diced onion, minced garlic, and grated ginger. Cook for about 2-3 minutes until the onions are translucent and fragrant.
- Pour in the chicken broth and scrape the bottom of the pot to deglaze.
- Add the coleslaw mix, ensuring all the vegetables are submerged in the broth.
- Stir in the soy sauce, sesame oil, rice vinegar, and red pepper flakes if using. Mix well.
- Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low and cook for about 10-15 minutes.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve hot in bowls, garnished with sliced green onions, sesame seeds, and chopped cilantro if desired.
Notes
Customize the meat with ground turkey or chicken for a leaner option. Add other vegetables for more color and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
