Save to Pinterest The first time I made this soup, it was snowing outside and I was craving something that felt like an egg roll but didn't require frying or rolling anything. My kitchen smelled like ginger and sesame oil within minutes, and I knew I was onto something special. The way the ribbons of egg swirl through the broth reminds me of the technique my grandmother used for her classic egg drop soup, but this version feels more substantial, more like a meal.
Last winter, my sister came over for dinner looking exhausted from work. I ladled this soup into bowls, the steam rising up carrying ginger and garlic. She took one sip, closed her eyes, and said this was exactly what she didn't know she needed. We sat at the counter with our bowls, not saying much, just the sound of spoons clinking and occasional satisfied sighs.
Ingredients
- 1 lb ground pork: Ground pork has just the right amount of fat to keep the soup satisfying without being greasy. I've tried turkey and chicken, but pork gives that authentic egg roll flavor.
- 4 cloves garlic, minced: Don't be shy with the garlic. It mellow as it simmers and becomes sweet and aromatic.
- 2 tablespoons fresh ginger, grated: Fresh ginger is non negotiable here. The jarred stuff doesn't have the same bright, zippy kick that cuts through the rich broth.
- 1 tablespoon soy sauce: This adds umami depth. Use tamari if you need it gluten free.
- 1 tablespoon sesame oil: Toasted sesame oil adds that nutty, aromatic finish that makes the soup taste restaurant quality.
- 1 medium yellow onion, diced: The onion becomes sweet as it cooks down, balancing the savory elements.
- 1 cup shredded carrots: Use a box grater or buy pre shredded. Either way, they add sweetness and color.
- 4 cups green cabbage, thinly sliced: Napa cabbage works beautifully here, but regular green cabbage is great too. Slice it thin so it wilts nicely.
- 1/2 cup green onions, chopped: Save half for cooking and half for that fresh pop of color on top.
- 6 cups chicken broth: Low sodium is best because we're seasoning with soy sauce too.
- 1 tablespoon rice vinegar: Just a touch of acidity brightens the whole pot.
- Salt and pepper, to taste: Trust your palate and adjust at the end.
- 2 eggs, beaten: Optional but worth it. The egg ribbons make it feel luxurious.
Instructions
- Brown the pork:
- Add ground pork to your soup pot over medium high heat. Break it up with a wooden spoon and let it get nicely browned, about 5 to 7 minutes. Season with a pinch of salt and pepper.
- Add aromatics:
- Toss in the onion, garlic, and ginger. Cook for 3 to 4 minutes until everything smells amazing and the onions start to soften.
- Build the broth:
- Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring it to a gentle boil.
- Simmer the vegetables:
- Add carrots, cabbage, and half the green onions. Reduce heat to medium low and simmer for 15 minutes until the vegetables are tender.
- Add the egg ribbons:
- Slowly drizzle beaten eggs into the simmering soup while stirring in circles. Watch them transform into delicate ribbons.
- Season and serve:
- Taste and adjust with more salt, pepper, or soy sauce. Ladle into bowls and top with remaining green onions and sriracha if you like heat.
Save to Pinterest This recipe has become my go to when friends are under the weather. Something about the ginger and the steam and the sheer comfort of it feels healing. My neighbor texted me last month asking for the recipe after I dropped some off for her family during flu season.
Making It Your Own
I've made this soup with ground turkey when I was out of pork, and while it's lighter, it still satisfies. The key is not skimping on the aromatics. Sometimes I throw in mushrooms or bell peppers if I need to use them up. The soup is forgiving that way.
Serving Suggestions
This soup is substantial enough to stand alone as dinner, but I sometimes serve it with crispy wonton strips for crunch. A dry Riesling cuts the richness nicely. My kids like it with extra sriracha, building their own heat level at the table.
Make Ahead Tips
You can cook the pork and vegetables ahead of time and refrigerate. When ready to serve, reheat with the broth and add fresh eggs. The cabbage will have softened more, but in a good way, like it's been melding with the flavors all day.
- Keep the green onions separate until serving so they stay bright
- The eggs are best added right before serving
- This soup freezes beautifully without the egg addition
Save to Pinterest There's something deeply satisfying about a soup that tastes like takeout but comes together faster than delivery. I hope this becomes a staple in your kitchen like it has in mine.
Recipe FAQs
- → Can I make this gluten-free?
Absolutely. Use tamari or certified gluten-free soy sauce, and check your chicken broth label to ensure it's gluten-free. Most broths are naturally gluten-free, but some varieties contain added wheat-based seasonings or flavorings.
- → What protein alternatives work well?
Ground chicken or turkey make excellent lighter substitutions for pork. Both absorb the ginger and soy flavors beautifully while maintaining the dish's satisfying heartiness. Browning time may vary slightly—cook until no longer pink throughout.
- → How do I achieve the egg drop ribbons?
Whisk eggs thoroughly until no whites remain visible. Let the soup reach a gentle simmer rather than a rolling boil. Slowly drizzle the beaten eggs in a thin stream while gently stirring the broth in circular motions. The eggs will instantly form delicate, silky ribbons throughout the soup.
- → Can this soup be frozen?
The soup base freezes exceptionally well for up to 3 months. However, if you've added egg ribbons, they become rubbery after freezing. For best results, freeze without the egg component and add fresh ribbons when reheating. Cool completely before transferring to airtight containers.
- → How can I add more vegetables?
Sliced bell peppers, fresh mushrooms, or baby spinach all complement the existing flavors. Add heartier vegetables like peppers and mushrooms during the simmering stage. Stir in delicate spinach during the last 2 minutes of cooking just until wilted. Adjust cooking time to maintain vegetables' texture.
- → What's the best way to store leftovers?
Refrigerate in airtight containers for up to 4 days. The flavors actually develop and deepen overnight. When reheating, warm gently over medium-low heat—the egg ribbons may partially dissolve but the soup remains delicious. Add a splash of additional broth if needed to adjust consistency.