Healthy Egg Roll Soup for a Cozy, Nutritious Meal

This Healthy Egg Roll Soup is a quick, nutritious meal perfect for busy weeknights, packed with vibrant vegetables and lean protein.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons sesame oil Can substitute with olive oil
1 pound ground chicken or pork Can be replaced with turkey or crumbled tofu
1 medium onion Diced
2 cloves garlic Minced
1 tablespoon fresh ginger Grated; can use ground ginger

For the Broth

4 cups chicken broth Can substitute with vegetable broth
1 cup water Can replace with additional broth

For the Vegetables

4 cups napa cabbage Thinly sliced; can use green cabbage or bok choy
1 cup carrots Julienned

For Flavoring

3 tablespoons soy sauce or tamari Use coconut aminos for soy-free alternative
2 tablespoons rice vinegar Can substitute with lemon juice
to taste Sriracha Optional, for heat

For Thickening

2 tablespoons cornstarch Mixed with cold water to thicken

For Garnish

2 green onions chopped Can substitute with chives
to taste salt
to taste pepper

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of sesame oil over medium-high heat. Add 1 pound of ground chicken (or pork) and cook for about 5–7 minutes, breaking it apart with a spoon until browned and fully cooked. Remove excess fat.
Add 1 diced onion, 2 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Sauté for 2–3 minutes until onions are translucent.
Pour in 4 cups of chicken broth and 1 cup of water, stirring to combine. Bring to a gentle simmer over medium heat for 3–5 minutes.
Stir in 4 cups of thinly sliced napa cabbage and 1 cup of julienned carrots. Cook for 5–7 minutes until tender but crisp.
Add 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and Sriracha if desired. Stir well and adjust seasoning with salt and pepper.
Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Gradually stir into the soup, cooking for about 1–2 minutes until thickened.
Ladle soup into bowls and sprinkle with chopped green onions before serving hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 150IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Use fresh vegetables for the best flavor and texture, and feel free to customize with different proteins or veggies.

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