Egg Roll Soup

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An easy egg roll soup recipe packed with bold flavors and fresh veggies in a light broth that can easily be tweaked for low carb or keto diets.

Updated 5/11/26

It has finally finally cooled off! I don’t know about the rest of y’all but we were breaking temperature records here in South Carolina with the hottest days ever recorded in October.

Man, dang! As a southerner, I am resigned to the unbearable heat of the “dog days” of summer. You just pretty-much know that everything in your yard is going to die in August and it’s OK because you just don’t care anymore.

But when we’re still seeing 100+ degree highs with 100% humidity in October, I just about reach my breaking point. Everybody else in the country is posting cute flannel shirts and pumpkin spice lattes on social media and I’m sleeping in my draws with two fans on just get through the night!

So, anyway, aside from the fleece hoodies and boots I’ve been dreaming about, I’ve also been seriously jonesing for soup weather!

Soups, stews, chowders and chilis are my favorite! There’s nothing better than a chilly day, football on the tube and a pot of something warm and delicious on the stove!

We had our first cool weekend (well, the highs were in the 80’s but at least it wasn’t in the 100’s!) so I knew I wanted to put some soup on! I’d seen a few recipes for this soup floating around and wanted to make it myself! Using my Egg Roll Stir-Fry recipe as a base, I camped out in the kitchen and made this gorgeous soup!

I wish I’d have had some of those crispy wonton strips you get with your egg drop soup in the Chinese restaurants to go with this but I didn’t even think about it when I was at the store and wasn’t interested in going all the way back to by wonton wrappers.

I mean, it was freezing outside!

Ha. I wish.

I made this recipe based on the size cabbage I had to work with (which was about 3.5 pounds). If you want to make smaller batch or have a smaller cabbage on-hand, simply adjust the ingredients accordingly.

You really can’t mess this up. If you prefer ground beef or sausage, go for it. If you hate carrots, leave them out. If you want to add noodles, give it a shot! I think buckwheat noodles or even ramen would be amazing in this!

In Step 5 of the recipe instructions I say to add salt and pepper to taste. I added a fair amount of both but didn’t want to indicate a specific amount – especially with the salt. There are a lot of factors that will weigh in on how much salt to use: your personal tastes, how salty the chicken broth is, which type of soy sauce you use, etc.

MORE ASIAN-INSPIRED RECIPES TO TRY!

Korean Spicy Pork – A super simple stir-fry recipe with thinly sliced pork tenderloin, sriracha, soy sauce and other common ingredients perfect over rice or in lettuce wraps.

Baked Chicken "Stir-Fry" – All your favorite Chinese takeout ingredients baked together in a super simple "dump and go" recipe with a savory Asian-inspired sauce perfect over rice.

Hibachi Chicken & Rice Skillet Meal – A one-pan family-sized meal with hibachi chicken and rice that’s super easy to prepare, uses everyday ingredients and way less expensive than take-out hibachi chicken bowls.

Honey Garlic Chicken {Crock Pot} – An easy Asian-inspired slow cooker chicken recipe with honey and garlic similar to Bourbon Chicken the whole family will love!

Baked Bang-Bang Salmon Bites – Salmon fillet chunks seasoned with simple Asian-inspired spices, baked hot and fast until crispy served with an easy Bang Bang Sauce recipe for dipping or in a rice bowl with cucumbers and scallions.

Egg Roll Stir-Fry – A simple skillet recipe with cabbage and all the flavor of an egg roll without the wrapper - like an unstuffed egg roll in a bowl - that's low carb and keto friendly!

Recipe for Best Egg Roll Soup

Egg Roll Soup

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

A quick and easy egg roll soup recipe bursting with fresh vegetables and bold flavors in a light broth that can easily we tweaked for low carb or keto diets.

Ingredients

• 1 lb. ground pork or turkey
• Salt and pepper
• 1 large white onion, diced
• 2 cups thinly sliced carrots
• 3 tablespoons minced garlic
• 1 teaspoon garlic powder
• 1.5 tablespoons grated fresh ginger
• 1 large head of cabbage, chopped
• 2 tablespoons sesame oil
• 8 cups chicken broth
• 1/4 cup soy sauce

Instructions

1. Add ground pork or turkey to a large pot or Dutch oven then season liberally with salt and pepper. Add onions then cook for 5 minutes over medium-high heat, crumbling meat as it cooks.
2. Add carrots then continue cooking for 5 additional minutes.
3. Add garlic, garlic powder, ginger, cabbage and sesame oil then continue cooking for 5 additional minutes.
4. Add chicken broth and soy sauce, cover, reduce heat to medium-low then cook for 30-40 minutes or until cabbage is tender.
5. Taste for seasoning then add salt and pepper if desired.
6. Remove from heat and allow soup to rest, covered, for 15-30 minutes before serving.

Notes

Calories 149, Fat 10g, Carbs 3g, Fiber 1g, based on 90% lean ground pork

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Images and text © South Your Mouth LLC 2019

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