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Healthy Egg Roll Soup

Healthy Egg Roll Soup – Comfort in Every Delicious Bowl

Healthy Egg Roll Soup is a low-calorie dish that captures classic egg roll flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Chicken Broth Acts as the main liquid, delivering a savory backbone.
  • 2 cups Water Lightens the broth while keeping it easygoing.
For the Base
  • 1 tablespoon Sesame Oil Adds a nutty, aromatic foundation.
  • 1 pound Ground Chicken or Pork Provides lean protein for a satisfying meal.
  • 1 small Onion Diced, introduces natural sweetness.
For Flavor
  • 2 cloves Garlic Minced, infuses warmth and complexity.
  • 1 tablespoon Fresh Ginger Grated, adds a bright, peppery zing.
  • 3 tablespoons Soy Sauce or Tamari Delivers umami and saltiness.
  • 1 tablespoon Rice Vinegar Adds subtle tang.
  • 1 teaspoon Sriracha Optional, offers a dash of heat.
For Vegetables
  • 4 cups Napa Cabbage Thinly sliced, provides delicate crunch.
  • 2 large Carrots Julienned, contributes vibrant color.
For Thickening
  • 1 tablespoon Cornstarch Mixed with 2 tablespoons cold water to thicken.
For Garnish
  • 2 chopped Green Onions Acts as a fresh garnish.
  • Salt and Pepper Essential seasonings.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of sesame oil in a large pot over medium-high heat. Once the oil shimmers, add 1 pound of ground chicken or pork. Cook for about 5–7 minutes until browned, then drain excess fat.
  2. Add 1 small diced onion, 2 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Sauté for 2–3 minutes until the onion is translucent.
  3. Pour in 4 cups of chicken broth and 2 cups of water. Bring to a gentle simmer and allow flavors to meld.
  4. Stir in 4 cups of thinly sliced napa cabbage and 2 julienned carrots. Cook for 5–7 minutes until vegetables are tender.
  5. Mix in 3 tablespoons of soy sauce or tamari, 1 tablespoon of rice vinegar, and 1 teaspoon of Sriracha if desired. Season with salt and pepper.
  6. In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly drizzle into the pot while stirring continuously.
  7. Turn off the heat and sprinkle 2 chopped green onions over the soup. Allow to rest before serving.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 15gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Consider swapping proteins for dietary preferences, and adjust seasoning to taste. Can be stored in the fridge for up to 3-4 days or frozen for 3 months.

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