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!
Ingredients
- 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
Method
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.
http://www.gimmesomeoven.com/egg-roll-soup/Ali’s Tip:
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.
Stumbled upon this looking for a way to satisfy my egg roll craving. So glad I did this is fantastic! I used ground turkey as the meat and vegetable base for the stock. Man is this a keeper. All the flavor of an egg roll without the nasty grease. Thank you!
I made this tonight and it was a hit with the whole family! I was not sure how they would react because of the cooked cabbage but they all said it was a make again. I fried up some wonton wrappers cut into little squares to add on top and it really made it taste like egg rolls. This will stay on our fall/winter rotation! Thank you so much
This actually looks really good! (and possibly a good way to use some of this red cabbage I have in the fridge).
Fabulous! I’m stumbling and bookmarking this so I remember to keep it for when the temps start to drop and I start making big pots of soup! :)
Yum, that looks tasty! I adore cabbage in soups.
I love the addition of ginger, soy sauce and sesame oil to this soup. It must smell divine!
I am craving soup so badly! I’ll be giving this one a try soon though, we love egg rolls!
I’m in Wichita and I’m absolutely ecstatic about the fact that the forecast has some highs in the 80s. I’m so tired of 100+ degree weather! I love cabbage, so this sounds like a soup I need to try!
I absolutely LOVE cabbage in soups! I’ll have to try this (but once we’re out of the 90s :))
Great — my first big load of cabbage from my CSA is arriving today! Now I have some inspiration for it. Thanks!
So excited to try this! I’ve got a lot of cabbage from my CSA and I wanted some creative ways to use it! Thx for posting!