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–+ servings
One-Pot Egg Roll Soup with Green Onions and Ginger

Easy One-Pot Egg Roll Soup with Green Onions and Ginger Delight

This One-Pot Egg Roll Soup with Green Onions and Ginger is a quick, comforting dish that’s keto-friendly and low-carb.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Pork Substitute with ground chicken or turkey if desired.
  • 4 cloves Garlic, minced Ensure freshness for best flavor.
  • 2 tablespoons Fresh Ginger, grated Ground ginger can be used as a substitute.
  • 1 tablespoon Soy Sauce Use gluten-free tamari if necessary.
  • 1 tablespoon Sesame Oil
  • 1 medium Yellow Onion, diced Shallots can be substituted.
  • 6 cups Low-Sodium Chicken Broth Vegetable broth for vegetarian options.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used as a substitute.
  • Salt & Pepper To taste.
For the Vegetables
  • 1 cup Shredded Carrots Can substitute with bell peppers.
  • 4 cups Green Cabbage, thinly sliced Napa cabbage can be used as an alternative.
  • ½ cup Green Onions, chopped Reserve some for garnish.
Optional Additions
  • 2 Beaten Eggs Optional for a silky texture.
  • Red Pepper Flakes or Sriracha Adjust according to taste.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, add the ground pork and cook for 5–7 minutes, stirring occasionally, until browned and fully cooked. Drain excess fat.
  2. Add the diced yellow onion, minced garlic, and grated ginger to the pot with the browned pork. Sauté for 3–4 minutes, until the onions are translucent and fragrant.
  3. Pour in the low-sodium chicken broth, soy sauce, sesame oil, and rice vinegar. Stir well and bring to a gentle boil. Reduce heat and maintain a simmer.
  4. Once boiling, add carrots and cabbage. Simmer for about 15 minutes, stirring occasionally, until vegetables are tender.
  5. If using beaten eggs, slowly drizzle them into the simmering soup while gently stirring. Cook for another 2 minutes until eggs are set.
  6. Taste and season with salt and pepper. Stir in red pepper flakes or Sriracha if desired, then serve topped with additional chopped green onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Fresh garlic and ginger enhance the flavor. Customize protein choice and avoid overcooking vegetables for best results.

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