Go Back

Egg Roll Soup Pot

A deconstructed egg roll in a comforting soup form. This low-carb, keto-friendly soup features ground pork, tender cabbage, and aromatic ginger and garlic broth. Ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Dinner, Lunch, Soup
Cuisine: American-Chinese, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb ground pork (or ground turkey/chicken)
  • 1 tbsp olive oil
  • 1 cup onion diced
  • 1 tbsp garlic minced
  • 1 tbsp fresh ginger grated
  • 6 cups chicken broth (or bone broth)
  • 1 package coleslaw mix (14-16 oz bag)
  • 2 tbsp soy sauce (or Tamari for gluten-free)
  • 1 tsp toasted sesame oil
  • 1 tbsp sriracha (optional, to taste)
  • 0.25 cup green onions sliced
  • 1 pinch salt and pepper to taste

Equipment

  • Large Soup Pot or Dutch Oven
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add ground pork and cook until browned and crumbled.
  2. Add diced onion to the pot and sauté for 3-4 minutes until translucent.
  3. Stir in minced garlic and ginger; cook for 1 minute until fragrant.
  4. Add soy sauce and sriracha, stirring to coat the meat.
  5. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 5 minutes.
  6. Add the coleslaw mix (cabbage and carrots) and simmer for 5-10 minutes until vegetables are tender.
  7. Remove from heat and stir in the toasted sesame oil.
  8. Serve hot, garnished with fresh green onions.

Notes

For a creamy version, stir in 2 tbsp of cream cheese at the end.