Egg Roll Soup Recipe

Step 3: Add the Broth and Seasonings

1. Pour in the chicken broth and bring the mixture to a gentle boil.
2. Add soy sauce, sesame oil, black pepper, and red pepper flakes (if using).
3. Reduce heat and let the broth simmer for 5 minutes to allow the flavors to meld.

Step 4: Incorporate the Vegetables

1. Add the shredded cabbage, carrots, mushrooms, and water chestnuts to the pot.
2. Let the soup simmer for 5–7 minutes until the vegetables are tender but still slightly crisp.
3. Stir in the chopped green onions at the last minute for freshness.

Step 5: Taste and Adjust

• Taste the soup and adjust seasoning with more soy sauce, sesame oil, or pepper if needed.
• For extra depth, a splash of rice vinegar can brighten the flavor.

Step 6: Serve and Garnish

1. Ladle the soup into bowls.
2. Top with crispy wonton strips or fried egg roll wrappers for a crunchy texture.
3. Sprinkle sesame seeds and additional green onions for extra flair.

Tips for the Perfect Egg Roll Soup

• Vegetables: Feel free to swap or add vegetables like bell peppers, snow peas, or baby corn.
• Protein: Ground shrimp or tofu works well for a lighter variation.
• Make Ahead: The soup can be stored in the refrigerator for up to 3 days. Add crispy toppings right before serving to maintain texture.
• Extra Flavor: A few drops of toasted sesame oil at the end enhances the aroma.

Why You’ll Love This Recipe

Egg Roll Soup combines the savory satisfaction of an egg roll with the comforting warmth of a homemade soup. It’s quick, easy, and packed with vegetables and protein, making it both wholesome and delicious. Whether for a weeknight dinner or a cozy weekend meal, this soup is sure to become a family favorite.

If you want, I can also create a shortcut version for a 30-minute quick Egg Roll Soup that’s just as flavorful but perfect for busy nights.

Do you want me to make that version too?