Egg Roll Soup
A comforting and flavorful soup that combines all the essential elements of traditional egg rolls in a warm broth, perfect for any occasion.
Ingrédients
Base Ingredients
- 1 tablespoon vegetable oil For sautéing the vegetables and enhancing flavor.
- 1 cup shredded carrots Adds sweetness and crunch.
- 1 cup shredded cabbage The key to that traditional egg roll taste.
- 1/2 cup sliced green onions Provides a fresh, aromatic kick.
- 2 cloves garlic, minced For essential flavor and aroma.
- 4 cups chicken or vegetable broth The heart of the soup, giving it richness.
- 2 tablespoons soy sauce For umami depth and saltiness.
- 1 teaspoon sesame oil Enhances the dish’s nutty flavor.
- 2 large eggs, beaten Creates silky ribbons.
- to taste salt and pepper For final seasoning.
Instructions
Preparation
- Begin by gathering and preparing all your ingredients. Wash, peel, and shred the carrots and cabbage. Slice the green onions and mince the garlic.
Cooking
- Heat the vegetable oil in a large pot over medium heat. Once hot, add in the shredded carrots, cabbage, and sliced green onions. Sauté these ingredients for about 3-4 minutes until they start to soften.
- With the vegetables slightly wilted, stir in the minced garlic. Cook for an additional minute until fragrant, making sure not to burn the garlic.
- Once the garlic is fragrant, pour in the broth of your choice. Add the soy sauce and sesame oil to enrich the flavor. Bring the mixture to a boil.
- After boiling, reduce the heat and let the soup simmer for about 10 minutes.
- Once simmering is complete, slowly stir in the beaten eggs. Let it cook for another minute to allow the eggs to set.
- Season your Egg Roll Soup with salt and pepper to taste. Adjust according to your preferences.
- Ladle the warm Egg Roll Soup into bowls, garnishing with extra green onions if desired.
Notes
Egg Roll Soup is perfect for family dinners, cozy nights in, or potluck gatherings. It is also highly customizable to suit dietary preferences.