Cozy One-Pot Egg Roll (Printable)

Savory pork and ginger with crunchy vegetables simmered together in a cozy one-pot dish.

# What You'll Need:

→ Soup Base

01 - 1 pound ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil
06 - 1 medium yellow onion, diced
07 - 6 cups low-sodium chicken broth

→ Vegetables

08 - 1 cup shredded carrots
09 - 4 cups green cabbage, thinly sliced
10 - 1/2 cup green onions, chopped

→ Finishing Touches

11 - 1 tablespoon rice vinegar
12 - Salt and freshly ground black pepper to taste
13 - 2 large eggs, beaten
14 - Red pepper flakes or sriracha to taste

# Directions:

01 - Heat a large pot over medium-high heat. Add ground pork and cook, breaking it up with a spoon, for 5-7 minutes until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and grated ginger to the pork. Sauté for 3-4 minutes until onions are translucent and fragrant.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Mix well to coat the pork and aromatics.
04 - Pour in chicken broth and bring to a gentle boil.
05 - Add shredded carrots and thinly sliced cabbage. Reduce heat and simmer for 10-15 minutes until vegetables are tender.
06 - Slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion to create silky egg ribbons.
07 - Taste and adjust with salt and black pepper as needed.
08 - Ladle soup into bowls and top with reserved green onions. Add red pepper flakes or sriracha if desired.

# Expert Tips:

01 -
  • It delivers that deep, satisfying egg roll flavor without any of the rolling, frying, or mess that usually comes with it.
  • One pot means one pot to wash, which is honestly the secret reason I make it on nights when I'm already tired.
  • The recipe bends easily—vegetarian, low-carb, gluten-free—whatever your kitchen needs that day.
02 -
  • Don't skip the step of draining excess pork fat—it's the difference between a clean, bright soup and one that sits heavy on your chest afterward.
  • If you're adding eggs, keep the heat gentle and your stirring slow; high heat will scramble them into tough little bits instead of creating those luxurious ribbons.
03 -
  • Save a splash of toasted sesame oil to drizzle over the finished bowl instead of stirring it in at the beginning—it keeps that nutty flavor bright and distinct rather than diffusing it through the whole pot.
  • If you find the soup tastes flat after everything's cooked, it's almost always because it needs more acid; a splash more vinegar or a squeeze of fresh lime juice will pull all the flavors into focus.
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