Craving all the cozy, savory flavors of a classic egg roll without the frying? This One-Pot Egg Roll Soup delivers that garlicky, gingery goodness in a bowl — and it comes together in under 30 minutes, making it one of those soup recipe ideas you’ll come back to again and again.
Okay, real talk: I came up with this recipe on a Tuesday night when I had half a head of cabbage threatening to turn sad in my fridge and zero energy for anything complicated. One pot, some ground beef , and a few pantry staples later — magic. This is now one of my most-made one pot soup recipes, and once you try it, you’ll totally get why.
Table of Contents
What Makes This Soup So Good
This isn’t just another cozy weeknight recipe. One-Pot Egg Roll Soup takes everything you love about that crispy, savory egg roll filling — the ginger, garlic, cabbage, and beef — and turns it into a deeply satisfying, slurpable soup.
Think umami-rich broth with tender cabbage, perfectly seasoned beef , and just the right hint of sesame and soy. It’s warming, nourishing, and honestly tastes way more impressive than the effort required.
It’s also incredibly flexible. Want to keep it light? Skip the eggs. Need it gluten-free? Swap the soy sauce for tamari. Trying to sneak more vegetables into your life? This soup basically does the work for you. Some people even count it as a healthy breakfast soup on particularly ambitious mornings — and honestly, I don’t blame them.
One-Pot Egg Roll Soup
Equipment
- Large pot
- wooden spoon
- Knife
- Cutting board
- measuring cups
- measuring spoons
Ingredients
Ground beef
- 1 pound Ground pork Swap with ground chicken or turkey if desired
- 4 cloves Garlic Minced
- 2 tablespoons Fresh ginger Grated
- 1 tablespoon Soy sauce Use gluten-free tamari if needed
- 1 tablespoon Sesame oil
- 1 medium Yellow onion Diced
- 6 cups Chicken broth Low sodium
For the Crunch
- 1 cup Shredded carrots
- 4 cups Green cabbage Thinly sliced
- 0.5 cup Green onions Chopped, reserve some for garnish
For the Finishing Touches
- 1 tablespoon Rice vinegar
- Salt and pepper To taste
- 2 Eggs Beaten, optional
- Red pepper flakes or sriracha Optional
Instructions
- Heat a large pot over medium-high heat and add the ground beef. Cook for 5–7 minutes, stirring frequently, until browned and no longer pink. Drain excess fat if needed.
- Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for 3–4 minutes until the onion is translucent and fragrant.
- Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring to a gentle boil.
- Add the shredded carrots and sliced cabbage. Reduce heat and simmer for about 15 minutes until the vegetables are tender but not mushy.
- If using eggs, slowly drizzle the beaten eggs into the simmering soup while stirring gently in a circular motion to create ribbons.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with green onions, and add red pepper flakes or sriracha if desired. Serve hot.
Notes
Ingredients
For the Soup Base
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 pound | Swap with ground chicken or turkey if desired |
| Garlic (minced) | 4 cloves | Fresh is best here |
| Fresh Ginger (grated) | 2 tablespoons | Ground ginger works in a pinch |
| Soy Sauce | 1 tablespoon | Use gluten-free tamari if needed |
| Sesame Oil | 1 tablespoon | Adds that signature nutty depth |
| Yellow Onion (diced) | 1 medium | Shallots work for a milder flavor |
| Chicken Broth (low sodium) | 6 cups | Use vegetable broth for a vegetarian version |
For the Crunch
| Ingredient | Amount | Notes |
|---|---|---|
| Shredded Carrots | 1 cup | Can be swapped for red bell pepper |
| Green Cabbage (thinly sliced) | 4 cups | Napa cabbage is a great alternative |
| Green Onions (chopped) | 1/2 cup | Hold back some for garnish |
For the Finishing Touches
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Vinegar | 1 tablespoon | Apple cider vinegar is a suitable substitute |
| Salt and Pepper | To taste | Season generously! |
| Beaten Eggs (optional) | 2 | Omit for a lighter dish |
| Red Pepper Flakes or Sriracha | Optional | For a splash of heat |
How to Make One-Pot Egg Roll Soup
Step 1: Brown the Beef
Heat a large pot over medium-high heat and add your ground beef . Cook it for about 5–7 minutes, stirring frequently, until it’s nicely browned and no longer pink. Drain any excess fat — you want flavor, not grease.
Tip: Don’t rush this step! Getting a good sear on the beef adds a deeper, richer flavor to the whole soup.
Step 2: Build Your Aromatics
Add the diced yellow onion, minced garlic, and freshly grated ginger right into the pot with the browned beef. Sauté everything together for about 3–4 minutes until the onions turn translucent and your kitchen smells absolutely incredible. Seriously, the aroma at this stage is something special.
This is where the soup really starts to come alive. Fresh ginger makes a noticeable difference here — it’s brighter and more fragrant than the ground stuff.
Step 3: Add the Liquids
Stir in the soy sauce, sesame oil, and rice vinegar, mixing them in well with the beef and aromatics. Then pour in the chicken broth and bring everything up to a gentle boil. Watch for those first little bubbles — that’s your cue to move on.
The sesame oil goes in now, not at the end, so it can mellow and meld with the broth rather than sitting sharp on top.
Step 4: Simmer with the Vegetables
Once the broth is bubbling, add in the shredded carrots and thinly sliced green cabbage. Give everything a good stir, reduce the heat, and let the soup simmer for about 15 minutes. The cabbage will soften beautifully and soak up all that savory broth. Your kitchen is going to smell like a really great Asian restaurant right now.
Don’t overcook the cabbage — you want it tender but still with a little texture. This is what gives the soup that classic egg roll feel.
Step 5: Add the Egg Swirl (Optional but Magical)
If you’re adding eggs, this is the fun part. Slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion. The eggs cook almost instantly into delicate, silky ribbons throughout the broth. It’s that little finishing move that makes the whole thing feel extra cozy and complete.
The trick is to keep the soup moving while you pour — slow and steady creates those beautiful egg ribbons. Too fast and you’ll end up with scrambled eggs in your soup (which, honestly, still tastes fine, but you know).
Step 6: Taste, Season, and Serve
Taste your soup and adjust the seasoning with salt and pepper. Ladle it into bowls and top with the reserved chopped green onions. Add a drizzle of sriracha or a pinch of red pepper flakes if you’re feeling spicy. Serve immediately and enjoy every single spoonful.
Expert Tips, Variations & Troubleshooting
Make It Your Own
The beauty of this one pot soup is how adaptable it is. Want a protein swap? Ground chicken or turkey works just as well as beef , and keeps things lighter. If you’re going vegetarian, use vegetable broth and swap the meat for crumbled tofu or extra mushrooms for a meaty bite. Napa cabbage instead of green cabbage gives you a slightly more delicate texture that’s really lovely.
Amp Up the Flavor
For an extra punch, add a teaspoon of fish sauce along with the soy sauce — it deepens the umami in a way that’s hard to pinpoint but really noticeable. A small drizzle of chili oil at serving time is also fantastic if you like things on the spicier side. If you enjoy bold soups like our High Protein White Chicken Chili, this one’s going to hit the same satisfying spot.
Troubleshooting Common Issues
Soup tastes flat? It likely needs more salt or a splash more soy sauce or rice vinegar. Acid and salt are your best friends here. Taste as you go and don’t be shy about seasoning.
Cabbage is too soft? You might have simmered it a little too long. Next time, add it in the last 10 minutes rather than the full 15. It’ll still absorb the broth flavor but hold onto more texture.
Broth too thin? Let it simmer uncovered for an extra 5 minutes to reduce slightly. You can also stir in a small spoonful of white miso paste for more body and depth.
Storage, Reheating & No-Waste Ideas
| Storage Method | How Long | Notes |
|---|---|---|
| Refrigerator (airtight container) | Up to 4 days | Flavors actually get better on day 2! |
| Freezer | Up to 3 months | Freeze without eggs for best texture |
Reheating
Reheat on the stovetop over medium-low heat, adding a small splash of broth or water if the soup has thickened up overnight. The microwave works too — just cover loosely and heat in 90-second intervals, stirring in between.
No-Waste Kitchen Ideas
Got leftover soup? Pour it over steamed rice for a hearty next-day bowl, or use it as a base for a quick noodle dish — just add cooked rice noodles or ramen. The leftovers are genuinely one of the best parts of this recipe. The flavors meld overnight into something even richer and more delicious.
Nutritional Information
Per serving (based on 6 servings, without optional eggs)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | 22g |
| Carbohydrates | 10g |
| Fat | 16g |
| Fiber | 3g |
| Sodium | ~620mg |
Note: Nutritional values are estimates and may vary based on specific ingredients and substitutions used.
One-Pot Egg Roll Soup FAQs
Can I make One-Pot Egg Roll Soup ahead of time?
Absolutely — it’s actually one of the best make-ahead soups out there. The flavors develop beautifully as it sits, so it’s arguably even better the next day. Just store it in an airtight container in the fridge and reheat gently on the stovetop. If you added eggs, they’ll be a bit softer on reheating, which is totally fine.
Is this a healthy breakfast soup?
It can be! It’s packed with protein from the ground beef and eggs, loaded with fiber-rich cabbage and carrots, and the broth is light and hydrating. If you’re using low-sodium broth and going easy on the salt, it makes a genuinely nourishing morning bowl. Think of it like a savory, Asian-inspired alternative to your usual breakfast.
Can I make this soup vegetarian?
Yes, easily! Use vegetable broth instead of chicken broth, skip the ground beef (or use crumbled firm tofu or finely chopped mushrooms as a swap), and make sure your soy sauce is vegetarian-friendly. Everything else in the recipe is already plant-based. It’s a great meatless soup recipe idea that doesn’t feel like you’re missing anything.
What can I serve with One-Pot Egg Roll Soup?
This soup is hearty enough on its own, but it’s wonderful alongside steamed jasmine rice, a few crispy wonton strips for crunch, or even some simple pan-fried dumplings. For another great one-pan dinner idea, our One-Pan Pineapple Chicken Rice makes a fun companion dish for an easy Asian-inspired dinner spread.
Try It and Tell Me What You Think!
This One-Pot Egg Roll Soup has genuinely become one of those weeknight staples I reach for when I need something fast, satisfying, and a little bit exciting. It’s warming, flavorful, and just different enough from your usual soup recipe ideas to feel special — even on a random Tuesday.
If you give it a try, I’d love to hear how it went! Drop a comment below with your tweaks and thoughts, and if you loved it, please share it on Pinterest so more people can find their new favorite one pot soup. And if you’re in a recipe-exploring mood, go check out our Strawberry Sorbet or these dreamy Strawberry Pie Bars — because a cozy soup dinner absolutely deserves a sweet finish.
Happy cooking!
