Save to Pinterest Experience the savory essence of a classic egg roll in a comforting, bowl-friendly format. This Egg Roll Soup with Chicken & Cabbage combines juicy ground chicken, tender shredded cabbage, and vibrant carrots in a perfectly seasoned broth, offering all the flavors of your favorite appetizer without the need for frying.
Save to Pinterest Topped with aromatic chili crisp and fresh green onions, this dish is a warm and satisfying meal that feels both light and hearty. It is a fantastic option for anyone looking for a dairy-free and gluten-free dinner that doesn't skimp on bold, Asian-inspired taste.
Ingredients
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- Proteins: 1 lb (450 g) ground chicken
- Vegetables: 1 small onion (finely chopped), 3 cloves garlic (minced), 1 tbsp fresh ginger (grated), 4 cups (320 g) green cabbage (thinly sliced), 2 medium carrots (julienned or shredded), 4 green onions (thinly sliced, reserve some for garnish)
- Broth & Seasonings: 6 cups (1.4 L) low-sodium chicken broth, 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, ½ tsp freshly ground black pepper
- Topping: 2–3 tbsp chili crisp (for serving)
- Optional: 1 tbsp sesame seeds (for garnish)
Instructions
- Step 1
- Heat a large pot over medium heat. Add ground chicken and cook, breaking it apart, until lightly browned and cooked through, about 5–6 minutes.
- Step 2
- Add onion, garlic, and ginger. Sauté until fragrant and onion is translucent, about 2–3 minutes.
- Step 3
- Stir in cabbage and carrots. Cook, stirring occasionally, until vegetables soften, about 4–5 minutes.
- Step 4
- Pour in chicken broth, soy sauce, rice vinegar, sesame oil, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes, allowing flavors to meld.
- Step 5
- Stir in most of the green onions, reserving some for garnish. Adjust seasoning with more soy sauce or vinegar to taste.
- Step 6
- Ladle soup into bowls. Top each serving with a generous spoonful of chili crisp, reserved green onions, and sesame seeds if desired. Serve hot.
Zusatztipps für die Zubereitung
For the best texture, thinly slice the cabbage and carrots so they soften evenly during the short simmering time. Ensure you use a large soup pot to prevent overcrowding when browning the chicken and sautéing the vegetables.
Varianten und Anpassungen
For a vegetarian version, substitute the ground chicken with crumbled tofu or tempeh and use vegetable broth. You can also enhance the texture by adding sliced mushrooms or bamboo shoots during the vegetable sautéing phase.
Serviervorschläge
Ladle the soup into deep bowls and serve alongside a crisp Riesling or a light lager to complement the savory and spicy notes. Adjust the amount of chili crisp at the table according to individual heat preferences.
Save to Pinterest With its low-calorie count of 260 per serving and robust flavor profile, this Egg Roll Soup with Chicken & Cabbage is a guilt-free way to enjoy Asian-inspired comfort food at home. It is simple, fast, and sure to become a family favorite.
Questions & Answers
- → What does egg roll soup taste like?
The soup captures all the savory, comforting flavors you love from classic egg rolls—tender cabbage, sweet carrots, and seasoned meat—suspended in a rich, aromatic broth. The chili crisp adds a delightful spicy crunch that brings everything together.
- → Can I make this soup ahead of time?
Absolutely. This soup reheats beautifully and actually tastes better the next day as flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 4 days. Add the chili crisp fresh when serving to maintain its crispy texture.
- → Is this soup spicy?
The base soup is mild and savory. The heat comes entirely from the chili crisp topping, which you can adjust to your preference. Start with a small amount and add more if you like it spicier.
- → What can I substitute for ground chicken?
Ground turkey, pork, or beef work equally well. For a vegetarian version, try crumbled extra-firm tofu or tempeh, and swap the chicken broth for vegetable broth.
- → How do I get the cabbage texture right?
Slice the cabbage thinly so it cooks evenly and becomes tender without turning mushy. You want it to retain a slight bite, which adds pleasant texture to each spoonful.
- → What else can I add to this soup?
Sliced mushrooms, bamboo shoots, or water chestnuts would fit perfectly. You could also add cooked rice noodles or serve it over steamed rice for a more filling meal.
