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
Scale
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.
