Go Back

Low Carb Egg Roll Soup

A quick and comforting egg roll soup packed with flavor, perfect for chilly evenings and easy cleanup!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 cups chicken broth
  • 4 cups shredded green cabbage
  • 1 cup sliced mushrooms
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 green onions sliced
  • Salt and pepper to taste

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the ground pork and cook until browned, breaking it up with a spoon.
  3. Stir in the diced onion, minced garlic, and ginger; sauté for 2–3 minutes until fragrant.
  4. Pour in the chicken broth, soy sauce, and rice vinegar; bring to a boil.
  5. Add the shredded cabbage and sliced mushrooms; reduce heat and simmer for 10 minutes until vegetables are tender.
  6. Stir in sesame oil and season with salt and pepper to taste.
  7. Ladle soup into bowls and garnish with sliced green onions.

Notes

Use fresh ingredients for the best flavor. For a quick meal, pre-chopped veggies can save time. Add lime juice before serving for a zesty twist! Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.