Save Last winter, my kitchen was freezing and I needed something that would warm me from the inside out. I started throwing ingredients into a pot—ground pork from the freezer, a head of cabbage that needed using, and fresh ginger I'd bought on impulse. The smell that filled my apartment was incredible, like someone had turned an entire takeout menu into soup. My roommate wandered in, asking what restaurant I'd ordered from.
I made this for my sister when she was recovering from surgery and could only eat soft, warming foods. She took one bite and actually cried a little, saying it reminded her of the egg rolls our grandmother used to make for special occasions. Now she requests it every time she visits, and honestly, I'm just happy someone else is obsessed with it too.
Ingredients
- 1 lb ground pork: The savory foundation that gives this soup its classic egg roll flavor and richness
- 4 cloves garlic, minced: Fresh is essential here since it builds the aromatic base
- 2 tablespoons fresh ginger, grated: Use a microplane for the best texture and maximum flavor release
- 1 tablespoon soy sauce: Choose a quality brand and use tamari if you need it gluten-free
- 1 tablespoon sesame oil: This adds that distinctive nutty finish that makes it taste restaurant-quality
- 1 medium yellow onion, diced: Sweet onions work beautifully here and melt into the broth
- 1 cup shredded carrots: Bagged coleslaw mix works if you are pressed for time
- 4 cups green cabbage, thinly sliced: Napa cabbage is more tender but green cabbage holds up better in soup
- 1/2 cup green onions, chopped: Divide these so some cook into the soup and some stay fresh for garnish
- 6 cups chicken broth: Low sodium lets you control the salt level completely
- 1 tablespoon rice vinegar: Just enough brightness to cut through the rich pork
- Salt and pepper, to taste: Trust your palate and adjust at the end
- 2 eggs, beaten (optional): For that gorgeous egg drop ribbon effect if you want it
Instructions
- Brown the pork:
- Cook the ground pork in your soup pot over medium-high heat, breaking it up with a wooden spoon until it is no longer pink and has developed some nice browned bits, about 5 to 7 minutes. Season with a pinch of salt and pepper and drain any excess fat if there is a lot.
- Add aromatics:
- Throw in the diced onion, garlic, and ginger, cooking for another 3 to 4 minutes until everything smells incredible and the onions have started to soften.
- Build the broth:
- Pour in the soy sauce, sesame oil, and rice vinegar, then add the chicken broth and bring it all to a gentle boil.
- Simmer vegetables:
- Add the carrots and cabbage, reduce heat to medium-low, and let it simmer for about 15 minutes until the vegetables are tender but still have some texture. Stir in half the green onions now.
- Add egg ribbons:
- Slowly drizzle the beaten eggs into the simmering soup while stirring in a gentle circular motion to create those delicate ribbons we all love.
- Finish and serve:
- Taste and adjust the seasoning with more salt, pepper, or soy sauce as needed, then ladle into bowls and top with the remaining green onions.
Save This soup became my go-to sick day food after a friend came over during a terrible cold and demanded I make it for her. She said it was the first thing she had tasted in days that actually made her feel like herself again. Now every time someone mentions they are under the weather, I show up with a container of this soup.
Making It Your Own
Ground turkey or chicken work perfectly if you do not eat pork, and I have made this with crumbled tofu for a vegetarian version that still hits the spot. Sometimes I add mushrooms or bell peppers if my produce drawer is overflowing. The broth base is forgiving and welcomes whatever vegetables you need to use up.
Perfect Pairings
A crisp dry Riesling cuts through the richness beautifully, though unsweetened iced tea is my everyday go-to. I have served this with simple steamed rice or crusty bread for soaking up every drop. It is substantial enough to stand alone as a complete meal.
Storage and Meal Prep
This soup actually tastes better the next day as the flavors continue to meld together. Store it in airtight containers in the refrigerator for up to four days or freeze for those busy weeks when you need something comforting fast. The cabbage will soften more over time, which some people actually prefer.
- Reheat gently over medium-low heat to avoid separating the broth
- Add a splash of fresh broth when reheating if it has thickened too much
- Wait to add the final green onion garnish until just before serving
Save There is something incredibly satisfying about taking familiar flavors and transforming them into something completely new and comforting.
Recipe Guide
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store in an airtight container and refrigerate. Reheat gently on the stove, adding a splash of broth if needed. The cabbage will soften but flavors develop beautifully overnight.
- → What protein alternatives work well?
Ground turkey or chicken substitute nicely for pork while keeping the dish lighter. For vegetarian versions, use crumbled tofu or increase vegetables like mushrooms and bell peppers for umami depth.
- → How do I achieve the best egg drop ribbons?
Bring soup to a gentle simmer, not rolling boil. Slowly drizzle beaten eggs in a thin stream while stirring in wide circular motions. The movement creates delicate, ribbon-like strands throughout the broth.
- → Can I freeze this soup?
Freeze without the egg ribbons for best results. Cool completely, transfer to freezer-safe containers, and store up to 3 months. Thaw overnight in refrigerator and reheat on stove, adding fresh eggs if desired.
- → What garnishes enhance this soup?
Top with additional green onions, cilantro, or crispy fried wonton strips for texture. A drizzle of sriracha, sesame seeds, or extra soy sauce adds custom flavor. Serve alongside crusty bread or over rice for heartier meals.