Egg Roll Soup
Ingredients
The soup
-
1
pound
ground pork
-
2
tablespoons
olive oil
-
1
medium
white onion, peeled and diced
-
2
medium
carrots, peeled and 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
Optional toppings
-
to taste
toasted sesame seeds
-
to taste
thinly-sliced green onions
-
to taste
homemade fried egg roll wrappers or store-bought wonton strips
Instructions
- Cook the ground pork in a large stockpot over medium heat until lightly browned, then set aside.
- In the same pot, add olive oil and onion, sauté for 5 minutes.
- Add carrots and garlic, sauté for an additional 2 minutes.
- Stir in cabbage, stock, ginger, and the cooked pork, and bring to a simmer.
- Reduce heat, cover, and simmer for 15 minutes until vegetables are tender.
- Stir in sesame oil and season with salt and pepper.
- Serve warm, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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