Egg Roll Soup
It’s cabbage season again! And to celebrate our long-awaited “cold” front here in Kansas City (well, a drop from the 100′s to the 90′s again), I decided to make some cabbage soup. But to mix things up, thought it would be fun to include all of the yummy flavors in my favorite Chinese appetizer — egg rolls!
When I googled the concept, I realized I wasn’t the first to try this idea. But I improvised my own recipe on the fly, and it turned out to be delicious!! I’ve always loved a light soup filled with vegetables, but especially loved the hint of ginger, soy sauce, and (my favorite ingredient) sesame oil in this simple soup. I also borrowed the idea from some other bloggers of frying up some egg roll (or wonton) wrappers to serve on top of the soup. My friend, Christin, who helped me taste test said that was her favorite touch. ;)
So if you love egg rolls, and you love simple, flavorful, and healthy soups, I’d definitely recommend giving this one a try!
Egg Roll Soup
- 2 Tbsp. olive oil
- half a yellow or white onion, diced
- 3 cloves garlic, minced
- 2 cups chopped fresh cabbage
- 1/2 cup grated carrots
- 4 cups chicken broth
- 2 cups shredded cooked chicken or pork (*see note below*)
- 1 tsp. ground ginger
- 2 tsp. soy sauce
- 1/2 tsp. sesame oil
- salt and pepper, to taste
- optional garnish: sliced green onions
In a large pot, heat oil over medium-high heat. Add onion, and saute for 5 minutes, stirring occasionally. Add garlic and saute for 1 minute. Add cabbage, carrots, chicken broth, chicken or pork, and ginger, and bring to a boil. Reduce heat to medium-low, and let simmer for 10-15 minutes. Add soy sauce and sesame oil, then season with salt and pepper if needed.
Remove from heat and serve immediately, garnished with additional green onions if you would like.
You can use just about any kind of chicken for this (shredded or ground), or any kind of pork (shredded, sliced or ground). Just be sure that it is cooked before adding it to the soup.