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One-Pot Egg Roll Soup with Green Onions and Ginger

One-Pot Egg Roll Soup with Green Onions and Ginger Magic

This One-Pot Egg Roll Soup with Green Onions and Ginger is a low-carb, keto-friendly delight that brings classic flavors into a comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Pork Substitute with ground chicken or turkey for a lighter option.
  • 4 cloves Garlic, minced Fresh is optimal; use pre-minced if short on time.
  • 2 tablespoons Fresh Ginger, grated Ground ginger can work in a pinch.
  • 1 tablespoon Soy Sauce Use gluten-free tamari if needed.
  • 1 tablespoon Sesame Oil Substitute with olive oil for a neutral taste.
  • 1 medium Yellow Onion, diced Shallots can be used for a milder flavor.
  • 6 cups Low-Sodium Chicken Broth Vegetable broth works for vegetarian options.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is a suitable substitute.
  • to taste Salt and Pepper Adjust based on sodium content of broth.
For the Vegetables
  • 1 cup Shredded Carrots Swap for red bell pepper if desired.
  • 4 cups Green Cabbage, thinly sliced Napa cabbage is a great alternative.
  • 1/2 cup Chopped Green Onions Reserve some for topping.
For the Optional Add-Ins
  • 2 Beaten Eggs Omit for a lighter soup.
  • to taste Red Pepper Flakes or Sriracha Provides a kick of heat; adjust to taste.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat over medium-high heat, then add the ground pork, cooking for 5–7 minutes until browned and fully cooked, stirring occasionally. Drain any excess fat.
  2. Add the diced yellow onion, minced garlic, and grated fresh ginger to the pot. Sauté for about 3–4 minutes or until the onions become translucent and fragrant.
  3. Pour in the soy sauce, sesame oil, and rice vinegar, stirring well to combine. Slowly add the low-sodium chicken broth, increasing the heat until it comes to a boil.
  4. Once boiling, stir in the shredded carrots and sliced green cabbage. Reduce heat to a simmer and cook for about 15 minutes, or until the vegetables are tender.
  5. If including eggs, slowly drizzle in the beaten eggs while gently stirring. Allow to cook for 2–3 minutes.
  6. Taste and adjust the seasoning with salt and freshly cracked pepper as needed. Serve hot, garnished with reserved chopped green onions and an optional drizzle of Sriracha.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 12gProtein: 22gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

For best texture, avoid adding eggs until serving. Store leftovers in an airtight container for up to 3-4 days.

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