Description
A comforting One-Pot Egg Roll Soup with Green Onions and Ginger, perfect for chilly evenings.
Ingredients
Scale
- 1 pound ground turkey
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 medium yellow onion, diced
- 6 cups low sodium chicken broth
- 1 cup shredded carrots
- 4 cups green cabbage, thinly sliced
- 1/2 cup green onions, chopped
- 1 tablespoon rice vinegar
- salt and pepper, to taste
- 2 beaten eggs (optional)
- red pepper flakes or sriracha (optional)
Instructions
- Step 1: In a large pot, heat over medium-high heat and add the ground turkey. Cook for about 5–7 minutes, stirring frequently until the meat is browned and no longer pink. Drain any excess fat.
- Step 2: Add the diced yellow onion, minced garlic, and grated ginger to the pot with the browned turkey. Sauté for 3–4 minutes until the onions are translucent and aromatic.
- Step 3: Stir in the soy sauce, sesame oil, and rice vinegar, combining well with the turkey and aromatics. Pour in the chicken broth and bring the mixture to a gentle boil.
- Step 4: Once the broth is bubbling, add the shredded carrots and thinly sliced green cabbage. Reduce heat and let the soup simmer for about 15 minutes.
- Step 5: If you’re adding eggs, slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion.
- Step 6: Taste the soup and adjust seasoning with salt and pepper. Serve topped with remaining chopped green onions.
Notes
For the best texture, store leftovers without the egg swirl. Thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg