There’s nothing quite like biting into a hot egg roll at the food court and envisioning that same flavor in a bowl of soup. This hearty one‑pot egg roll soup recreates those familiar flavors—crisp cabbage, sweet carrots, savory meat, and a subtly gingery, soy‑kissed broth—without the deep‑frying or the dishes. It tastes like takeout, but it’s made in a single pot, in about 30 minutes, with ingredients you likely already have.

I make this soup whenever I want something warm, substantial, and a little bit “nasty” in the best way—think meaty, brothy, a little salty, and totally slurpable. The vegetables stay a little crisp, the broth stays rich, and the soup reheats beautifully for leftovers. Once you see how quickly it comes together, it’ll become a go‑to for rainy nights, leftovers‑worried dinners, or any time you’re craving comfort that still feels like a real meal.

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Prep Time: 10 minutes | Cook Time: 20–25 minutes | Total: 30–35 minutes
Yield: 4–6 servings | Difficulty: Easy

Quick Stats Box

• Cuisine: American‑Chinese‑inspired

• Course: Main course

• Diet: Gluten‑flexible (can use gluten‑free soy sauce / coconut aminos)

• Best for: Weeknight dinners, cozy nights, low‑effort family meals

Why This Recipe Works

• Takeout flavor, no frying – The broth captures the salty‑umami bite of egg‑roll broth with cabbage, carrots, meat, soy, and sesame oil, all in one pot.

• One‑pot convenience – Everything cooks in the same pot, so cleanup is minimal and you can get dinner on the table fast.

• Flexible protein – Use ground pork, chicken, turkey, or even plant‑based crumbles, depending on what you have.

• Veggie‑packed & filling – Cabbage and carrots bulk up the soup so it feels hearty without needing extra starch.

• Makes great leftovers – The flavors actually deepen overnight, and it reheats well for lunch or meal‑prep.

Ingredient Spotlight

• Cabbage: Green or Napa cabbage gives that signature egg‑roll texture and a slight sweetness when it softens in the broth.

• Soy sauce + sesame oil: These two give the dish its signature “Chinese‑takeout” flavor; a touch of sesame oil at the end keeps the aroma bright.

• Ginger and garlic: Fresh ginger and garlic add warmth and a gentle kick that makes the soup taste restaurant‑style even though it’s simple.

Ingredients

For the Hearty One‑Pot Egg Roll Soup:

• 1 tablespoon neutral oil (vegetable, canola, or avocado)

• 1 pound ground pork, chicken, or turkey (or plant‑based crumbles)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 cup coleslaw mix (or shredded cabbage + shredded carrots)

• 4 cups cabbage (additional shredded or chopped, if you like it extra veggie‑heavy)

• 4–6 cups low‑sodium chicken or vegetable broth

• 2 tablespoons soy sauce (or gluten‑free soy or coconut aminos)

• 1 tablespoon sesame oil

• 1 teaspoon rice vinegar or apple cider vinegar (optional, for brightness)

• ½ teaspoon ground black pepper (or to taste)

• Salt to taste

Optional Add‑Ins:

• 1 cup cooked rice noodles, ramen noodles, or spiralized zucchini for a heartier version

• Sriracha, chili oil, or red pepper flakes for heat

• Green onions, cilantro, or crispy wonton strips for topping

Ingredient Notes

• Quality matters most: Use a good, low‑sodium broth and real soy sauce (or coconut aminos); these anchor the broth’s flavor.

• Room temperature isn’t critical, but having your meat and broth at fridge temperature works fine.

• Don’t skip the acid: A splash of vinegar at the end brightens the soup so it doesn’t taste flat or overly salty.

Essential Equipment

You’ll Need:

• Large soup pot or Dutch oven

• Wooden spoon or spatula

• Knife and cutting board

Nice to Have:

• Tongs or a slotted spoon for adjusting noodles if you add them

• Ladle for serving

How to Make Hearty One‑Pot Egg Roll Soup (Step‑by‑Step)

Step 1: Brown the meat
Heat the oil in a large pot over medium heat. Add the ground pork, chicken, or turkey and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. You’ll know it’s ready when the meat is fully cooked and slightly browned at the edges.

Step 2: Sauté aromatics
Stir in the diced onion, garlic, and grated ginger. Cook for 2–3 minutes, stirring often, until the onion softens and the kitchen smells fragrant. The mixture should look glossy and slightly translucent, not burnt.

Step 3: Add vegetables
Add the coleslaw mix (or cabbage and carrots) and stir to coat in the oil and meat drippings. Cook for 2–3 minutes so the cabbage starts to wilt. You’ll see the cabbage darken and soften slightly at the edges.

Step 4: Pour in the broth
Add 4 cups of broth, then taste and add a little more if you prefer a soupier texture (up to 6 cups). Bring the pot to a gentle boil, then reduce the heat to medium‑low so it simmers. Pro tip: A steady simmer, not a hard boil, keeps the cabbage tender without turning it mushy.

Step 5: Season the broth
Stir in soy sauce, sesame oil, vinegar (if using), black pepper, and a pinch of salt. Taste and adjust—you can add a little more soy for saltiness, a splash of vinegar for brightness, or more sesame oil for aroma. The broth should taste savory, slightly salty, and a little gingery, not bland.

Step 6: Simmer until tender
Cover the pot and let the soup simmer for 10–15 minutes, stirring occasionally, until the cabbage and carrots are tender but still slightly crisp. You’ll know it’s ready when the vegetables are soft enough to eat easily but haven’t turned slimy. Pro tip: If you’re adding noodles, stir them in during the last 2–3 minutes so they just heat through and soften slightly.

Step 7: Serve hot
Ladle the soup into bowls and top with sliced green onions, a drizzle of extra sesame oil, a pinch of chili flakes, or crispy wonton strips if you like. Serve with a spoon and, if you want, a side of steamed rice or a simple green salad.

[Process photos appear between each step for visual guidance]

Expert Tips & Tricks

• Temperature matters: Keep the soup at a steady simmer, not a hard boil, so the cabbage holds its texture and the broth doesn’t reduce too fast.

• Don’t rush the aromatics: Cooking the onion, garlic, and ginger for a few minutes builds a more flavorful base for the broth.

• The secret to a rich broth: Letting the soup sit for 5–10 minutes off the heat before serving helps the flavors meld and the broth taste deeper.

• Common mistake: Over‑salting with soy sauce; add a little at a time and taste, since you can always add more.

• Test kitchen discovery: Leftovers often taste even better the next day; if you plan to save some, keep the broth slightly thinner so it thickens naturally as it cools.

Customization Ideas

Dietary Modifications:

• Gluten‑free: Use gluten‑free soy sauce or coconut aminos; keep noodles or add rice or zucchini noodles that are gluten‑free.

• Paleo / Whole30‑friendly: Skip noodles, use coconut aminos, and choose a compliant broth.

• Lower‑carb: Leave out the noodles and add extra cabbage or zucchini for volume.

Flavor Variations:

• Spicy twist: Add sriracha, chili oil, or red pepper flakes to the broth or as a finishing swirl.

• Vegetarian‑style: Use plant‑based “crumbles” or extra mushrooms, and swap chicken broth for vegetable broth.

• Creamy version: Stir in a spoonful of coconut milk or a bit of peanut butter for a richer, slightly nutty twist.

Serving Styles:

• Classic bowl: Serve plain with a sprinkle of green onions and maybe a wedge of lime on the side.

• “Noodle‑bowl” style: Add a handful of rice noodles or ramen to each bowl for a heartier, more filling meal.

• Party‑friendly: Ladle into small bowls for appetizer‑style cups at game nights or gatherings.

Storage & Meal Prep

Make Ahead:

• You can brown the meat and chop the vegetables 1–2 days ahead and store them separately in the fridge.

• Assemble the soup in the pot the day of and just simmer when ready to serve.

Storing:

• Fridge: Cool the soup and store in an airtight container for up to 4 days. The cabbage will soften a bit more as it sits.

• Freeze: Freeze portions in airtight containers for up to 2–3 months; thaw in the fridge and reheat gently, adding a splash of broth if needed.

Reheating for Best Results:
Reheat on the stovetop over medium‑low, stirring occasionally, until hot through. If you added noodles, the broth may thicken as it sits; thin with a little extra broth or water if needed.

What to Serve With Hearty One‑Pot Egg Roll Soup

Perfect Pairings:

• Side: A small bowl of steamed rice or rice noodles turns this into a more filling main course.

• Salad: A simple cucumber salad or a light green salad with a sesame‑based dressing complements the soup’s richness.

• Complementary flavor: A light, acidic side like pickled vegetables or a splash of lemon or lime brightens the palate.

Complete the Meal:

• For a light night: Serve just the soup with a small salad or piece of toasted bread.

• For a heartier meal: Pair with egg rolls (fresh or from the freezer, baked instead of fried), spring rolls, or a stir‑fried veggie side.

• Make it a “takeout‑at‑home” night: Add a couple of beers, sparkling water, or a simple iced tea alongside the soup.

Nutrition Facts (Per Serving, estimated, without extra noodles)
Calories: ~250–300 | Protein: ~20 g | Carbs: ~15–20 g | Fat: ~12–15 g | Fiber: ~3 g | Sugar: ~4 g | Sodium: ~700–900 mg
Note: These values are approximate and will vary depending on exact broth, soy sauce, and meat used; adjust with a nutrition calculator if you need precise numbers.

Your Questions Answered

Can I make this without meat?
Yes. Use plant‑based crumbles, extra mushrooms, or tofu, and increase the broth and cabbage slightly to keep the soup hearty.

Why is my soup too salty?
Most likely from too much soy sauce. To fix it, add a splash of water or unsalted broth and a squeeze of lime or a teaspoon of rice vinegar to balance the salt.

What’s the best broth to use?
Use a low‑sodium chicken or vegetable broth so you can control the salt; this lets you adjust seasoning at the end without over‑doing it.

How can I make it thicker or thinner?
For thicker, simmer uncovered a bit longer so the broth reduces; for thinner, stir in more broth or water right before serving.

Can I double the recipe?
Yes. Use a larger pot and double all ingredients except the extra broth—add it gradually so you can adjust the soupiness to taste.

What if I don’t have rice vinegar?
You can use apple cider vinegar, white vinegar, or a squeeze of lime or lemon for a similar brightening touch.

Recipe History & Cultural Context
Egg‑roll soup was inspired by Chinese‑American takeout culture, where the flavors of the classic fried egg roll—cabbage, carrots, meat, ginger, garlic, and soy—were translated into a comforting broth. Over time, bloggers and home cooks adapted the idea into a one‑pot, low‑waste version that tastes like delivery but cooks in half the time.

Today, egg‑roll‑style soups are popular for busy weeknights, meal‑prep, and low‑carb or gluten‑free diets, thanks to their simple ingredient list and ability to hold leftovers well. This hearty one‑pot version keeps that spirit—cozy, satisfying, and easy—while fitting into a modern kitchen routine.

Printable Recipe Card

Hearty One‑Pot Egg Roll Soup
Comfort‑in‑a‑bowl soup that tastes like your favorite egg roll, with cabbage, carrots, meat, and a gingery soy‑glazed broth—all made in one pot in about 30 minutes.

Ingredients

• 1 tablespoon neutral oil

• 1 lb ground pork, chicken, turkey, or plant‑based crumbles

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 cup coleslaw mix (or cabbage + carrots)

• 4–6 cups low‑sodium chicken or vegetable broth

• 2 tablespoons soy sauce (or gluten‑free option)

• 1 tablespoon sesame oil

• 1 teaspoon rice vinegar (optional)

• ½ teaspoon black pepper

• Salt to taste

Optional: noodles, chili oil, green onions, cilantro, crispy wonton strips

Instructions

1. Heat oil in a large pot over medium heat. Add the meat and cook until browned, breaking it up.

2. Stir in onion, garlic, and ginger; cook 2–3 minutes until fragrant.

3. Add coleslaw mix and stir to coat. Cook 2–3 minutes as the cabbage starts to wilt.

4. Pour in 4 cups broth and bring to a gentle boil, then reduce to simmer.

5. Stir in soy sauce, sesame oil, vinegar (if using), pepper, and salt.

6. Simmer covered 10–15 minutes until vegetables are tender.

7. Taste and adjust seasoning; add more broth if needed.

8. Serve hot, topped with green onions and optional noodles or wonton strips.

Notes

• Use low‑sodium broth and add soy sauce gradually so you don’t over‑salt.

• Leftover soup tastes even better the next day; reheat gently and add a splash of broth if the broth thickens.

• You can easily swap the meat and add noodles or different veggies to suit your preferences.

Hearty One-Pot Egg Roll Soup | Easy Low Carb Comfort Bowl

Recipe by Author

★★★★☆

4.5 from 120 votes

Course: Main Dish

Cuisine: Asian-Inspired

Difficulty: easy

🍽️

Servings

4

⏱️

Prep time

15 minutes

🔥

Cooking time

30 minutes

📊

Calories

280 kcal

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Indulge in the comforting flavors of an egg roll in the form of a warm and flavorful soup. This Hearty One-Pot Egg Roll Soup combines ground pork, vegetables, and savory broth for a satisfying dish perfect for any occasion.

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Ingredients

• 1 lb ground pork
• 4 cups chicken broth
• 1 cup shredded cabbage
• 1 carrot, julienned
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• Sliced green onions
• Sesame seeds
• Crispy fried wonton strips

Directions

1. In a large pot, brown the ground pork over medium heat until cooked through.
2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Pour in chicken broth, soy sauce, and sesame oil. Bring the soup to a simmer.
4. Add shredded cabbage and julienned carrots. Let the soup simmer for 15-20 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with sliced green onions, sesame seeds, and crispy fried wonton strips.

Nutrition Facts

Calories: 280

Fat: 20

Carbohydrates: 7

Protein: 18

Sodium: 930

Fiber: 2

Sugar: 3