Egg Roll Soup

Introduction

There’s something incredibly comforting about a warm bowl of soup, especially when it’s filled with the rich flavors reminiscent of your favorite egg rolls. This Egg Roll Soup has quickly become a family favorite in our home. The combination of savory ground beef, crunchy cabbage, and a hint of spice brings the essence of an egg roll right to your bowl. My kids love the colorful vegetables, and I appreciate how easy it is to prepare. It’s the perfect dish for busy weeknights or cozy weekends, and it always leaves us feeling satisfied.

Ingredients

• 1 pound ground beef
• 1 pound cabbage, shredded
• 8 cups chicken broth
• ⅔ cup carrots, chopped
• ⅓ cup yellow onion, diced
• ¼ cup scallions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons liquid aminos
• 1 tablespoon Sriracha
• 1 tablespoon olive oil
• 2 teaspoons toasted sesame oil
• 2 teaspoons fresh ginger, minced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Brown the Beef: In a Dutch oven or large pot, heat over medium heat. Add the ground beef, salt, and pepper. Cook until browned, breaking it apart with a spoon.
2. Sauté Vegetables: Push the beef to one side of the pot and add the diced onions. Sauté until they become translucent, about 3-4 minutes. Add the chopped carrots and continue to sauté for an additional 2 minutes.
3. Add Aromatics: Stir in the minced ginger and garlic, cooking for about 15 seconds until fragrant.
4. Combine Ingredients: Pour in the chicken broth, then add the cooked ground beef, shredded cabbage, liquid aminos, toasted sesame oil, and Sriracha. Stir to combine all the ingredients.
5. Simmer: Cover the pot with the lid slightly offset to allow steam to escape. Simmer for about 25 minutes or until the cabbage and carrots are tender.
6. Finish and Serve: Stir in the sliced scallions just before serving to keep their freshness. Ladle the soup into bowls and enjoy!

Nutrition Facts

• Servings: 6
• Calories per Serving: 300 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 70 mg
• Sodium: 800 mg
• Total Carbohydrates: 10 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 25 g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How to Serve

• Garnish: Top with additional scallions or sesame seeds for added flavor.
• Sides: Serve with crusty bread or egg rolls for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator.

Additional Tips

1. Protein Swap: Substitute ground beef with ground turkey or chicken for a lighter version.
2. Vegetable Additions: Feel free to add other veggies like bell peppers, mushrooms, or snap peas for extra nutrition.
3. Make it Spicier: Increase the amount of Sriracha or add a dash of red pepper flakes for more heat.
4. Gluten-Free Option: Use tamari instead of liquid aminos for a gluten-free version.
5. Prep Ahead: Chop the vegetables in advance for a quicker prep time on busy nights.

Recipe Variations

• Vegan Option: Use plant-based ground meat and vegetable broth for a vegetarian-friendly version.
• Asian Influence: Add a splash of soy sauce or hoisin sauce for an extra umami flavor.
• Creamy Version: Stir in a splash of coconut milk at the end for a creamy texture.

Serving Suggestions

• Serve with homemade or store-bought egg rolls for a delightful pairing.
• Accompany with a side of steamed rice or noodles to soak up the flavorful broth.

Freezing and Storage

• Refrigeration: Store in an airtight container in the fridge for up to 3-4 days.
• Freezing: This soup freezes well! Store in freezer-safe containers for up to 3 months. Reheat on the stove over medium heat until warmed through.

FAQ Section

1. Can I use frozen vegetables?
   Yes, frozen mixed vegetables can be used; just adjust the cooking time accordingly.
2. How spicy is this soup?
   The spiciness comes from Sriracha; adjust the amount to your taste preference.
3. Can I add more protein?
   Absolutely! Feel free to add cooked shrimp or chicken for extra protein.
4. What can I use instead of ground beef?
   Ground turkey, chicken, or even tofu for a vegetarian option work well.
5. Is this soup gluten-free?
   Use gluten-free liquid aminos or tamari to ensure it’s gluten-free.
6. Can I double this recipe?
   Yes, simply double the ingredients and use a larger pot for cooking.
7. What can I serve with this soup?
   Egg rolls, spring rolls, or a side salad are great complements.
8. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 4 days.
9. Can I use beef broth instead of chicken broth?
   Yes, beef broth will add a different flavor profile but works fine.
10. How can I make this soup vegetarian?
    Use vegetable broth, omit the meat, and add extra veggies or plant-based protein.

Conclusion

This Egg Roll Soup is not only simple to make but also packed with flavors that remind you of your favorite Asian dishes. It’s a fantastic option for meal prep, and you can customize it to your liking with various proteins and vegetables. Whether you’re cooking for your family or hosting friends, this soup is sure to impress and satisfy every palate. Enjoy a warm bowl today!

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