If you love egg rolls or my egg roll in a bowl recipe then this Egg Roll Soup recipe is for you!
Today I am bringing back Souper Monday!
Do you know what souper Monday is? Long time readers might remember that way back in 2011 and 2012 I did a series that I called Souper Monday.
Every Monday during the fall and winter of 2011 and 2012, I posted a soup recipe.
After a ten year break I decided that it was time to bring it back.
Every Monday for the next few months I am going to share a soup recipe. They will be regular soup recipes that everyone can enjoy, but I will also share how I make them gluten free.
I will also be sharing some gluten free specific soup and chili recipes over on GF Kitchen Adventures.
If you are not a big fan of soup, don’t worry, I will be posting plenty of other recipes on other days.
We are starting with a delicious soup that I made my family recently. We loved it. It made a great dinner and the leftovers were delicious for lunch the next day.
We even shared some with our neighbor who loved it as well.
For this egg roll soup recipe, I took my basic egg roll in a bowl recipe that we love and turned it into a soup.
This recipe is easy to change up. We like it with the focus being on the main ingredients of ground meat and cabbage, but it is also delicious with rice noodles, ramen noodles, or rice add to it.
Adding noodles or rice to it is a great way to make it serve more people without adding a lot to the cost of the soup.
Ingredients
- ground pork, turkey, or beef
- onion
- garlic
- ginger
- chicken broth
- coleslaw mix
- soy sauce
- rice vinegar or rice wine vinegar
Egg Roll Soup
All the flavors of an egg roll in a delicious bowl of soup.
Ingredients
- 1 pound lean ground pork ( ground turkey, or beef work too )
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger ( Fresh is better, but you can use about 1 1/2 teaspoons ground ginger if needed. )
- 2 - 14.5 ounce cans chicken broth
- 8 ounces cole slaw mix
- 2 tablespoons soy sauce ( use gluten free soy sauce for gluten free version )
- 2 tablespoons rice vinegar or rice wine vinegar
- optional - noodles, rice, etc see note below
Instructions
- In a large pan cook ground beef and onion until beef is browned and onion is tender.
- Drain off any fat.
- Add garlic and ginger and cook for 1 minute.
- Stir in cole slaw mix and cook on medium heat for 2-3 minutes.
- Add broth, soy sauce, and rice vinegar.
- Reduce heat to low and simmer for 15-20 minutes.
- Serve with extra soy sauce, hot sauce, etc.
Notes
Rice noodles, Ramen noodles, and rice can be added to change up the soup and make it serve more people.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 207Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 991mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 19g
Nutritional values are approximate and aren't always accurate.
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