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Egg Roll Soup

Egg Roll Soup
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Egg Roll Soup is a comforting and flavorful dish that captures all the delightful tastes of traditional egg rolls in a warm, nourishing broth. Perfect for busy weeknights or cozy gatherings, this easy recipe can be customized with your choice of proteins—like pork, chicken, or mushrooms—to suit your preferences. Packed with vibrant vegetables such as cabbage and carrots, this nutritious soup will satisfy your cravings while keeping you feeling good. In just 35 minutes, you can whip up a hearty bowl that’s not only delicious but also makes for great leftovers.

Ingredients

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  • 1 pound ground pork (or chicken, turkey, or mushrooms)
  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 small green cabbage, chopped
  • 6-8 cups chicken or vegetable stock
  • 2 teaspoons ground ginger
  • 1 teaspoon toasted sesame oil

Instructions

  1. In a large stockpot over medium heat, cook ground pork for 5-6 minutes until browned. Remove with a slotted spoon and set aside.
  2. In the same pot, heat olive oil and sauté onion for 5 minutes until translucent. Add carrots and garlic; cook for another 2 minutes.
  3. Stir in chopped cabbage, stock, ground ginger, and reserved pork. Mix well.
  4. Bring to a simmer over medium heat. Reduce heat to medium-low and cover; let simmer for about 15 minutes until vegetables are tender.
  5. Stir in toasted sesame oil and adjust seasoning with salt and pepper as desired.
  6. Serve warm in bowls garnished with toppings like sesame seeds or green onions.

Nutrition

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