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Egg Roll Soup

Egg Roll Soup is an epically easy recipe that turns a classic appetizer into a whole meal! Whether you’re looking to step up your soup game or try something a little different, this soup is perfect for a chilly evening on the couch.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 205kcal
Author Nichole

Ingredients

  • 1 Pound Ground Pork***
  • 1 Tablespoon Olive Oil
  • 8 Ounces Baby Bella Mushrooms sliced
  • 1 12-oz Bag Coleslaw Mix
  • 1/4 Cup of Sliced Green Onions white and green parts separated
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Ginger Powder
  • 8 Cups Vegetable Broth
  • 1/4 Cup Low Sodium Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Sesame Oil

Instructions

  • Cook the pork until browned, about 5 minutes then drain the excess liquid from the pot, remove the pork, and set aside.
  • Then heat the oil in the pot and cook the mushrooms for 5 minutes, stirring to cook evenly.
  • Add the coleslaw, green onions, garlic powder, and ginger powder and cook for 3 minutes, stirring often.
  • Add the broth, soy sauce, and rice vinegar and turn the heat up to high until boiling.
  • Turn the heat down to low and simmer for 20 minutes then stir in the sesame oil.
  • Serve with sriracha, wonton strips, and green onions if desired.

Notes

***NOTE:  You can substitute ground pork with ground chicken, turkey or beef if you prefer.
***NOTE:  If you don't like mushrooms, they can simply be left out and the rest of the recipe can stay the same.

Nutrition

Serving: 1.5Cups | Calories: 205kcal