Description
A comforting and hearty Egg Roll Soup that captures the flavors of your favorite egg rolls in a warm, savory broth. This quick and easy recipe combines ground beef, fresh vegetables, and a deliciously spiced broth for a satisfying meal.
Ingredients
Scale
- 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
- Heat a Dutch oven or large pot to medium heat, then add the ground beef, salt, and pepper.
- Cook until browned, then push the beef to one side and add the onions. Sauté until translucent, then add the carrots and continue sautéing for 2 minutes.
- Add in the ginger and garlic, sautéing for 15 seconds. Pour in the chicken broth, cooked ground beef, cabbage, liquid aminos, toasted sesame oil, and Sriracha.
- Cover with the lid slightly offset and simmer for 25 minutes or until the cabbage and carrots are tender.
- Add in the scallions and serve.
Notes
- Feel free to adjust the spice level by adding more or less Sriracha.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Prep Time: 10 mins
- Cook Time: 35 minutes
- Category: soup
- Method: Stovetop
- Cuisine: asian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 290
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg