If you’re craving a comforting bowl of soup that packs all the vibrant flavors of your favorite Asian appetizer in one warm embrace, this One Pot Beef Egg Roll Soup with Green Onions and Ginger Recipe is an absolute game-changer. It perfectly melds savory ground beef, crisp cabbage, and fresh green onions with fragrant ginger, creating a cozy, nourishing meal that feels like a warm hug on a chilly day. Simple to make but bursting with layered tastes and textures, it’s a go-to recipe when you want something quick, hearty, and utterly delicious without a mountain of dishes to wash afterward.
Ingredients You’ll Need
To create this delightfully flavorful soup, you’ll want to gather a few simple yet essential ingredients. Each one plays a vital role in building the perfect balance of savory, fresh, and fragrant notes that define this dish.
- 1 lb Ground Beef: The protein base providing rich, meaty flavor and satisfying texture.
- 4 cups Green Cabbage, shredded: Adds crunch and sweetness that perfectly contrasts the beef.
- 1 cup Carrots, shredded: Brightens the soup with natural sweetness and vibrant color.
- 4 Green Onions, sliced: Fresh and sharp, these bring a pop of green and a mild oniony zing.
- 3 cloves Garlic, minced: Gives a savory depth that enhances the soup’s aroma and taste.
- 1 inch Ginger, minced: Infuses a warm, spicy kick that lifts the overall flavor.
- 4 cups Chicken or Vegetable Broth: The flavorful liquid foundation that ties all ingredients together.
- 1 tablespoon Gin Extractger: Adds an authentic, subtle complexity reminiscent of classic egg rolls.
- 2 tablespoons Soy Sauce: For umami-rich seasoning and a touch of saltiness.
- 1 tablespoon Sesame Oil: A fragrant oil that imparts a nutty aroma essential to Asian-inspired dishes.
- Salt and Pepper to taste: To personalize the seasoning just the way you love it.
How to Make One Pot Beef Egg Roll Soup with Green Onions and Ginger Recipe
Step 1: Prep Your Ingredients
Get everything ready by shredding the cabbage and carrots, mincing the garlic and ginger, and slicing the green onions. Having these prepped upfront makes the cooking process smooth and enjoyable, allowing the fresh flavors to shine through beautifully.
Step 2: Cook the Beef
Heat a large pot over medium heat and add a drizzle of sesame oil. Once shimmering, add the ground beef, breaking it up with your spoon as it browns. Cook for about 5 to 7 minutes until nicely browned, then drain any excess fat if needed. This step builds a savory foundation for your soup that is simply irresistible.
Step 3: Add Aromatics
Next, toss in the minced garlic and ginger. Sauté them just for a minute or two until their enticing aromas fill your kitchen—this brief step unlocks their full flavor potential, making the soup deeply flavorful.
Step 4: Incorporate Vegetables
Stir in the shredded cabbage and carrots, cooking for another 3 to 4 minutes. This softens the veggies slightly while preserving a touch of crunch and freshness that’s key to mimicking the classic egg roll texture.
Step 5: Add Broth
Pour in your chicken or vegetable broth and bring the mixture to a gentle boil. This liquid element melds all the ingredients into a comforting soup base, soaking up the savory goodness.
Step 6: Flavor It Up
Now add the soy sauce, gin extractger, and a pinch of salt and pepper. Stir everything together so the flavors combine perfectly. This creates that unmistakable egg roll-inspired taste that makes this soup extra special.
Step 7: Simmer
Lower the heat and let your soup simmer for about 10 minutes. This step is magic because it allows the flavors to marry and deepen, resulting in a beautifully balanced broth with tender vegetables and beef.
Step 8: Finish with Green Onions
Right before serving, fold in the sliced green onions. Their fresh brightness and lovely green color add a final layer of texture and vibrancy that make this soup pop.
Step 9: Serve
Ladle the steaming soup into bowls and enjoy hot. If you like, sprinkle a few more green onions on top for extra flair. It’s a simple, soul-satisfying meal that feels as great as it tastes.
How to Serve One Pot Beef Egg Roll Soup with Green Onions and Ginger Recipe
Garnishes
Top your soup with chopped green onions, a drizzle of toasted sesame oil, or even a sprinkle of crushed red pepper flakes for a bit of heat. These garnishes bring extra freshness, aroma, and visual appeal that elevate your meal.
Side Dishes
This soup pairs wonderfully with light side dishes like steamed jasmine rice, crispy spring rolls, or a simple cucumber salad. These accompaniments round out the meal and keep the flavors harmonious without overwhelming the broth.
Creative Ways to Present
For a festive twist, serve the soup in individual mini cocotte bowls or place a crisp wonton chip on top of each bowl just before serving. You could also offer dipping sauces on the side to recreate that authentic egg roll experience in soup form.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delicious.
Freezing
If you want to save the soup for longer, freeze it in portioned containers for up to 2 months. Make sure to leave space for expansion and thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid boiling to keep the vegetables tender and the flavors fresh. Add a splash of broth or water if the soup has thickened too much during storage.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well and will give a lighter taste while maintaining the comforting texture of the soup. Just adjust cooking time as needed to ensure it’s fully cooked.
What can I substitute for gin extractger?
If you don’t have gin extractger on hand, a little extra soy sauce combined with a teaspoon of rice vinegar can mimic its subtle flavor. You could also use a splash of sake or dry sherry if you prefer an alcoholic alternative.
How spicy is this soup?
This recipe isn’t spicy by default, but you can easily adjust the heat by adding chili flakes, fresh chopped chili, or a drizzle of chili oil to suit your taste.
Can I make this soup vegetarian?
Yes! Swap the ground beef for firm tofu or extra mushrooms and use vegetable broth. The fresh vegetables and ginger will still shine beautifully in this version.
Is this soup gluten-free?
To keep it gluten-free, choose tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, making this soup a great option for many diets.
Final Thoughts
There’s something truly comforting and satisfying about this One Pot Beef Egg Roll Soup with Green Onions and Ginger Recipe. It brings all the flavors you love from egg rolls into a warm, nourishing bowl with minimal fuss and maximum taste. Whether you’re cooking for yourself or feeding loved ones, this recipe has a way of turning simple ingredients into a memorable, heartwarming meal. Give it a try and watch it quickly become one of your favorite weeknight dinners.
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One Pot Beef Egg Roll Soup with Green Onions and Ginger Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Description
This One Pot Beef Egg Roll Soup is a comforting and flavorful dish featuring ground beef, fresh green cabbage, carrots, and aromatic ginger and garlic. Simmered in a savory broth with soy sauce and sesame oil, it’s a quick and easy soup inspired by classic egg roll flavors, perfect for a cozy meal.
Ingredients
Meat and Vegetables
- 1 lb Ground Beef
- 4 cups Green Cabbage, shredded
- 1 cup Carrots, shredded
- 4 Green Onions, sliced
Aromatics and Seasonings
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 1 tablespoon Gin Extract (or non-alcoholic alternative)
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- Salt and Pepper to taste
Liquids
- 4 cups Chicken or Vegetable Broth
Instructions
- Prep Your Ingredients: Start by shredding the cabbage and carrots. Mince the garlic and ginger, and slice the green onions. Set everything aside.
- Cook the Beef: In a large pot over medium heat, add a drizzle of sesame oil. Once hot, add the ground beef, breaking it up with a spoon. Cook until it’s browned, about 5-7 minutes. Drain any excess fat if necessary.
- Add Aromatics: Toss in the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.
- Incorporate Vegetables: Stir in the shredded cabbage and carrots, cooking for another 3-4 minutes until they begin to soften.
- Add Broth: Pour in the chicken or vegetable broth, and bring the mixture to a gentle boil.
- Flavor It Up: Add soy sauce, gin extract (or your non-alcoholic alternative), and a pinch of salt and pepper. Stir well to combine.
- Simmer: Reduce heat and let the soup simmer for about 10 minutes. This allows the flavors to meld beautifully.
- Finish with Green Onions: Right before serving, stir in the chopped green onions. They’ll add freshness and color to your soup.
- Serve: Ladle the soup into bowls and enjoy it hot, garnished with additional green onions if desired.
Notes
- For a vegetarian version, substitute ground beef with firm tofu or mushrooms and use vegetable broth.
- Adjust soy sauce to taste for saltiness.
- Gin extract can be replaced with a small splash of liquid smoke for a different smoky aroma or omitted entirely.
- Drain excess fat after browning beef to reduce oiliness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
