Cozy One-Pot Egg Roll Soup is my ultimate comfort food when I’m craving something warm, hearty, and full of flavor—but still light and nourishing. It transforms everything I love about an egg roll into a cozy, slurpable soup packed with ground meat, tender cabbage, and a rich, savory broth. All the flavor, none of the deep frying.
Why You’ll Love This Recipe
I love this recipe because it’s fast, simple, and made in just one pot—less cleanup, more comfort. It’s low in carbs but high in flavor, making it perfect when I want a filling meal that still feels healthy. I can easily customize it with the veggies and protein I have on hand, and it tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground turkey, or chicken
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Olive oil or sesame oil
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Onion, chopped
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Garlic, minced
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Fresh ginger, grated
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Carrots, shredded or thinly sliced
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Green cabbage, shredded
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Soy sauce or tamari
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Chicken broth
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Rice vinegar
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Toasted sesame oil (for finishing)
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Green onions (for garnish)
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Salt and black pepper
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Optional toppings: sriracha, chili oil, crispy wonton strips
Directions
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I heat oil in a large soup pot and sauté the onion until translucent.
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I add the garlic and ginger and cook until fragrant, then stir in the ground turkey (or other meat) and cook until browned.
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I mix in the carrots and cabbage, letting them soften slightly.
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I pour in the chicken broth, soy sauce, and a splash of rice vinegar, then bring the soup to a simmer.
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I let everything simmer for about 15–20 minutes, until the cabbage is tender and the flavors are blended.
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I taste and adjust the seasoning, then drizzle in toasted sesame oil for that signature egg roll flavor.
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I ladle the soup into bowls and top with green onions, sriracha, or crispy wonton strips for added crunch.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
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I switch up the protein—ground beef, tofu, or shrimp work just as well.
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Sometimes I add mushrooms or bok choy for extra veggies.
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For a spicy twist, I stir in a spoonful of chili garlic sauce or fresh jalapeños.
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I turn it into a noodle soup by adding rice noodles or ramen.
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For extra richness, I whisk in a beaten egg at the end to create silky egg ribbons.
storage/reheating
I store leftovers in the fridge for up to 4 days in an airtight container.
To reheat, I warm it gently on the stovetop or in the microwave. The flavors deepen over time, so it tastes even better the next day. If the broth reduces too much, I just add a little water or extra broth.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day in advance. It reheats beautifully and the flavors become even more developed.
Is this soup low carb or keto-friendly?
It is! Without noodles or added starch, it’s naturally low in carbs—especially if I use tamari and skip wonton strips.
Can I freeze egg roll soup?
I can freeze it, but I prefer to do so without the cabbage, as it can get too soft when thawed. I add fresh cabbage when reheating.
What if I don’t have fresh ginger?
I’ve used ground ginger in a pinch (about ½ teaspoon), but fresh really gives it that punchy flavor that makes the soup shine.
How do I make it vegetarian?
I use vegetable broth and swap the meat for tofu or mushrooms. I also add extra veggies like edamame or spinach for more bulk.
Conclusion
Cozy One-Pot Egg Roll Soup is one of my favorite meals when I want something warm, satisfying, and easy. It’s everything I love about egg rolls in a nourishing broth—with bold flavors, simple ingredients, and endless customization. Whether I’m making it for a quick weeknight dinner or a cozy lunch, it’s a recipe I always return to.
Print
Cozy One-Pot Egg Roll Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
Cozy One-Pot Egg Roll Soup captures all the savory flavors of an egg roll in a warm, nourishing bowl of soup. Packed with ground meat, tender cabbage, and a rich, garlicky broth, it’s a light yet satisfying meal perfect for busy weeknights or meal prep.
Ingredients
- 1 tbsp olive oil or sesame oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 lb ground turkey or chicken
- 2 medium carrots, shredded or thinly sliced
- 4 cups green cabbage, shredded
- 4 cups chicken broth
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- Salt and black pepper, to taste
- Green onions, sliced (for garnish)
- Optional: sriracha, chili oil, crispy wonton strips
Instructions
- Heat olive oil or sesame oil in a large soup pot over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in ground turkey or chicken. Cook until browned, breaking it up as it cooks.
- Add carrots and cabbage. Stir and cook for 3–5 minutes to slightly soften the vegetables.
- Pour in chicken broth, soy sauce, and rice vinegar. Stir well and bring to a simmer.
- Simmer for 15–20 minutes, until the cabbage is tender and flavors are well blended.
- Season with salt and pepper to taste. Drizzle with toasted sesame oil and stir.
- Ladle into bowls and top with green onions. Add optional sriracha, chili oil, or wonton strips if desired.
Notes
- Use ground beef, tofu, or shrimp instead of turkey for variety.
- Add mushrooms, bok choy, or spinach for extra veggies.
- Turn it into a noodle soup by adding rice noodles or ramen.
- Whisk in a beaten egg at the end for egg drop-style ribbons.
- Use ground ginger if fresh is unavailable—about 1/2 teaspoon.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 710mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
