Egg roll soup is a delightful twist on the classic egg roll, capturing all the flavors in a comforting, low-carb broth. Perfect for chilly evenings, this soup is hearty and satisfying without the extra carbs. It's a great way to enjoy the taste of egg rolls without the guilt, and it's sure to be a hit with family and friends.
This soup pairs beautifully with a simple side salad or some steamed vegetables. For a bit of crunch, consider serving it with a few low-carb crackers. If you're hosting a gathering, a platter of fresh veggies with a creamy dip would complement the soup nicely.
Low Carb Egg Roll SoupServings: 4
Ingredients1 tablespoon olive oil
1 pound ground pork
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
4 cups chicken broth
1 small head of cabbage, shredded
1 large carrot, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, sliced for garnish
DirectionsHeat the olive oil in a large pot over medium heat.
Add the ground pork and cook until browned, breaking it apart with a spoon.
Add the onion, garlic, and ginger, and sauté until the onion is translucent.
Pour in the chicken broth and bring to a simmer.
Add the shredded cabbage and carrot, and cook until the vegetables are tender.
Stir in the soy sauce and sesame oil, and season with salt and pepper to taste.
Simmer for an additional 5 minutes to let the flavors meld together.
Ladle the soup into bowls and garnish with sliced green onions before serving.
Variations & TipsFor a bit of spice, add a dash of red pepper flakes or a splash of sriracha. If you prefer chicken over pork, ground chicken works wonderfully in this recipe. For a vegetarian version, substitute the pork with crumbled tofu and use vegetable broth instead of chicken broth. You can also add mushrooms or bell peppers for extra flavor and texture.
