Save The smell of ginger hitting hot pork still takes me back to a tiny apartment kitchen where I first discovered that soup could taste like an egg roll without any wrapper involved. My roommate had left behind half a head of cabbage and some ground pork, and I was too tired to actually fry anything. That accidental invention has since become the soup I make when the world feels overwhelming and I need something that hugs back from the inside out.
Last winter my neighbor smelled this simmering through our shared wall and showed up with a spoon, claiming she had to investigate what made the hallway smell like a really good takeout place. We ended up eating bowls on her couch while watching a terrible movie, and she asked for the recipe before she even finished her first bowl. Now whenever I make it, I double the batch because somehow people always appear when this soup is on the stove.
Ingredients
- 1 pound ground pork: Ground chicken or turkey work beautifully too, but pork brings that classic egg roll savory depth
- 4 cloves garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff cannot compete with the real deal
- 2 tablespoons fresh ginger, grated: Fresh ginger provides that bright, warming kick that makes this soup sing
- 1 tablespoon soy sauce: Use tamari if you need it gluten-free, the flavor is nearly identical
- 1 tablespoon sesame oil: This is the secret ingredient that makes everything taste restaurant-quality
- 1 medium yellow onion, diced: Shallots work too if you want something slightly sweeter and more delicate
- 6 cups low-sodium chicken broth: Vegetable broth keeps it vegetarian, just adjust the seasoning accordingly
- 1 cup shredded carrots: Red bell pepper strips add beautiful color and a different sweetness if you want to switch things up
- 4 cups green cabbage, thinly sliced: Nappa cabbage is more tender but regular green cabbage holds up beautifully
- 1/2 cup green onions, chopped: Save some of the green tops for garnish because that pop of color matters
- 1 tablespoon rice vinegar: Apple cider vinegar works in a pinch, but rice vinegar has that perfect subtle brightness
- Salt and freshly ground black pepper: Trust your tastebuds here, different broths need different amounts
- 2 large eggs, beaten: Totally optional, but those silky ribbons make it feel extra special
- Red pepper flakes or sriracha: Add this at the end so you can control exactly how much heat you want
Instructions
- Get your pork started:
- Heat your large pot over medium-high heat, add the ground pork and break it up with your spoon, letting it brown for 5 to 7 minutes until completely cooked through. Drain off any excess fat if there is a lot pooled at the bottom.
- Build your flavor foundation:
- Toss in the diced onion, minced garlic, and grated ginger right into the pork, sautéing everything together for 3 to 4 minutes until the onions turn translucent and the aromatics make your kitchen smell amazing.
- Add the liquid gold:
- Pour in the soy sauce, sesame oil, and rice vinegar, stirring to coat everything thoroughly before adding the chicken broth and bringing it all to a gentle boil.
- Bring in the vegetables:
- Add your shredded carrots and sliced cabbage, reduce the heat, and let it simmer for 10 to 15 minutes until the vegetables are tender but still have some bite.
- Create the egg ribbons:
- If you are using eggs, drizzle them slowly into the soup while stirring in a gentle circular motion, watching them transform into beautiful silky ribbons throughout the broth.
- Season and serve:
- Taste your soup and adjust with salt and pepper, then ladle into bowls and top with those reserved green onions and any heat you want to add.
Pin it This soup has become my go-to when friends are having a rough week because something about the combination of hot broth and familiar comfort flavors just makes people feel cared for. One friend told me it was like a hug in a bowl, which I think is the highest compliment a soup can receive.
Make It Your Own
Vegetarians can swap the pork for crumbled tofu or mushrooms, and the broth for vegetable base without losing any of the comforting soul of this soup. The magic is really in the ginger and sesame oil combination, so keep those sacred and experiment with everything else.
Perfect Pairings
Steamed rice soaks up that flavorful broth beautifully, or you can go full comfort mode and add some crispy wonton strips on top for that perfect crunch factor. Sometimes I serve it with simple steamed dumplings on the side when I want to make it feel like a full restaurant experience at home.
Make-Ahead Magic
This soup actually tastes better the next day once all the flavors have had time to mingle and develop, which makes it perfect for meal prep or Sunday cooking. The cabbage will soften more as it sits, so if you prefer it with some crunch, hold off on adding it until you reheat the soup.
- Cool the soup completely before storing to prevent bacterial growth
- The broth will absorb into the ingredients overnight, so you might need to add a splash more liquid when reheating
- Store the garnishes separately so they stay fresh and vibrant
Pin it There is something profoundly satisfying about taking all the flavors you love in an egg roll and transforming them into something you can eat with a spoon on a Tuesday night. I hope this becomes your weeknight comfort too.
Frequently Asked Questions
- → Can I make this vegetarian?
Yes. Swap the chicken broth for vegetable broth and replace ground pork with crumbled tofu or sliced mushrooms. The vegetables provide plenty of texture and flavor.
- → What type of cabbage works best?
Napa cabbage is ideal for its tender leaves and mild sweetness, but regular green cabbage works perfectly too. Both hold up well during simmering while maintaining a pleasant crunch.
- → Is this freezer-friendly?
Absolutely. Cool completely and store in airtight containers for up to 3 months. The cabbage may soften slightly upon reheating, but the flavors remain delicious. Thaw overnight in the refrigerator before warming.
- → Can I add other vegetables?
Certainly. Bell peppers, bok choy, snap peas, or bean sprouts make excellent additions. Add quicker-cooking vegetables during the last 5 minutes of simmering to maintain their texture.
- → How spicy is this dish?
The base version is mild with just aromatic warmth from ginger and garlic. Add red pepper flakes or sriracha to taste if you enjoy heat. Start with 1/4 teaspoon and adjust from there.
- → What can I serve alongside?
Steamed jasmine rice helps soak up the flavorful broth. Crispy wonton strips, roasted vegetables, or a simple cucumber salad also complement this warming bowl nicely.