Savory Egg Roll Soup Delight – A Comforting, One-Pot Wonder

All the Flavors of Your Favorite Takeout Egg Roll — In Cozy, Brothy Soup Form!

If you love the bold flavors of Chinese takeout—especially those crispy, savory egg rolls—then you’re going to fall in love with this Egg Roll Soup. It’s like the best parts of an egg roll—savory meat, crunchy cabbage, aromatic garlic and ginger—served up warm in a satisfying broth. Even better? It’s all made in one pot, takes under 30 minutes, and skips the deep fryer altogether.

Perfect for busy weeknights, meal prep, or when you’re craving something warm, this egg roll-inspired soup is hearty, healthy, and packed with protein, fiber, and classic Asian flavors.

Why You’ll Love This Recipe

Low carb & gluten-friendly (with tamari or gluten-free soy sauce)
One-pot cleanup
Naturally dairy-free
Hearty enough for dinner
Customizable with veggies or meat swaps
Tastes like takeout—without the grease!

Ingredients Breakdown

Let’s take a closer look at what makes this soup so flavorful:

Soup Base:

4 cups chicken broth – Use low-sodium for better control over saltiness.
1 tablespoon sesame oil – Adds deep nutty, toasty flavor to the base.
1 tablespoon soy sauce – For umami-rich seasoning. Adjust to taste.

Aromatics:

2 cloves garlic, minced – Essential for classic egg roll flavor.
1 tablespoon ginger, minced – Fresh is best for that bright, warming spice.

Protein:

1 lb ground pork or chicken – Pork adds richness, while chicken keeps it lean.

Vegetables:

2 cups shredded cabbage – Napa or green cabbage both work great.
1 cup julienned carrots – Adds sweetness and color.
1 cup sliced green onions – Use both the white and green parts.

Eggs & Garnish:

4 eggs, whisked – Adds silkiness and protein. You’ll swirl them in at the end.
Fresh cilantro – Optional but brightens up the final bowl beautifully.

Optional Kick:

1 tsp red pepper flakes – If you like it spicy!

Step-by-Step Instructions

Step 1: Sauté the Meat & Aromatics

In a large soup pot or Dutch oven, heat 1 tablespoon sesame oil over medium heat. Add the ground pork or chicken, breaking it up with a wooden spoon as it cooks. Sauté until the meat is fully browned, about 5–7 minutes.

Add minced garlic and ginger, and stir constantly for about 1 minute, just until fragrant. Don’t let it burn!

Tip: For extra depth, deglaze the pot with a splash of broth or soy sauce after sautéing to lift up the flavorful browned bits from the bottom.

Step 2: Build the Broth

Pour in the 4 cups of chicken broth and bring it to a gentle simmer.

Stir in the shredded cabbage, julienned carrots, and green onions. Simmer for 5–7 minutes, or until the vegetables are softened but still a little crisp.

Season with:

1 tbsp soy sauce
Salt and black pepper to taste
Red pepper flakes, if you want a spicy edge

Step 3: Swirl in the Eggs

While the soup is gently simmering, slowly drizzle the whisked eggs into the pot in a thin stream, stirring gently in one direction to create delicate ribbons (just like in egg drop soup).

This step adds beautiful texture and a protein boost.

Step 4: Finish & Serve

Once the eggs are cooked (this only takes 30 seconds), remove the pot from heat.

Ladle the hot soup into bowls and garnish with fresh cilantro, extra green onions, or a drizzle of sesame oil for a glossy finish.

Nutrition Insights (Per Serving – serves 4)

Calories: ~350
Protein: ~25g
Fat: ~15g
Carbs: ~15g
Fiber: ~3g
Sugars: ~4g

It’s low in carbohydrates, rich in protein and veggies, and naturally gluten-free if you swap soy sauce with tamari or coconut aminos.

Make It Your Way – Variations & Substitutions

Make it vegetarian: Swap the ground meat for crumbled tofu or cooked lentils, and use vegetable broth.
Add noodles or rice: For a more filling bowl, stir in cooked ramen, jasmine rice, or glass noodles.
More veggies, more love: Mushrooms, baby bok choy, water chestnuts, or snap peas make fantastic add-ins.
Spice it up: Add a spoonful of chili garlic sauce, sriracha, or a dash of white pepper for authentic heat.

Storage & Meal Prep Tips

This soup stores beautifully, making it great for lunchboxes or busy weeknights.

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 2 months (without the eggs). Add fresh egg ribbons when reheating.
Reheat: Microwave or warm gently on the stovetop. Stir well before serving.

Why This Recipe Works

Combines all the best egg roll flavors in a light, brothy soup
Made with simple, whole ingredients
Ready in 30 minutes or less
Flexible enough to suit many diets
Satisfying without being heavy

What Readers Are Saying

“My kids are obsessed! It tastes just like an egg roll but healthier!” – Lena R.

“This is now in my regular dinner rotation. So simple and so flavorful.” – Thomas V.

“I made this for meal prep and it reheated beautifully. The egg ribbons are my favorite part!” –