About
If you have a craving for your favorite appetizer, but desire a little more flavor with a little less in terms of effort or supplies, you are going to love this! Everything Egg Roll Soup includes everything but the wrapper! Yet, with so much flavor, you won't miss a thing. Savory pork and garden-fresh veggies are all swimming in a perfectly seasoned broth to give you the full app experience! Topped with sesame seeds, green onion, and sriracha, Everything Egg Roll Soup has it all wrapped up to be your new favorite soup!
Ingredients
- For the egg rolls:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 medium carrots, chopped
- 2 pounds ground pork, can substitute ground chicken, ground turkey, chicken sausage, or pork sausage
- 1 1/2 tablespoons ginger, finely chopped
- 6 cloves garlic, finely chopped
- 8 cups chicken stock
- 1 tablespoon soy sauce or tamari sauce, plus more, to taste
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha
- 1/2 small head green cabbage, chopped into bite-size pieces
- 1/2 small head red cabbage, chopped into bite-size pieces
- 1 tablespoon sesame oil
- salt, to taste
- Optional, for serving:
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, green parts only, chopped
- sriracha, to taste
Directions
Step 1 -In a large pot over medium high heat, heat the olive oil.
Step 2 -Add the onion and the carrots to the hot olive oil and cook, stirring frequently, until the onion is soft and translucent, about 2-3 minutes.
Step 3 -Add the ground pork to the onion mixture and cook, while crumbling the meat, until the pork is no longer pink, about 5-7 minutes.
Step 4 -Add the ginger and the garlic to the ground pork mixture and cook, stirring frequently, until fragrant, about 1-2 minutes.
Step 5 -Add the chicken stock, 1 tablespoon of the soy sauce, the hoisin sauce, and 1 tablespoon of the sriracha to the ground pork mixture and stir to combine.
Step 6 -Add the cabbage and the red cabbage to the ground pork mixture and stir to combine.
Step 7 -Bring the soup mixture to a boil.
Step 8 -Reduce the heat to medium low and simmer, until the carrots and the cabbage are tender, about 15 minutes.
Step 9 -Add the sesame oil to the soup and stir to combine.
Step 10 -Taste the soup for seasoning and add the salt and the extra soy sauce, as needed.
Step 11 -Serve the soup in bowls sprinkled with the sesame seeds, the green onions, and the extra sriracha.
