Guardar Experience the savory, comforting essence of a traditional egg roll in this vibrant Egg Roll Soup. Featuring juicy ground chicken, crisp carrots, and tender cabbage simmered in a rich broth, this dish is finished with a spicy kick of chili crisp for an aromatic depth that satisfies with every spoonful.
Guardar The secret to this soup is the aromatic base of fresh ginger, garlic, and toasted sesame oil, which infuses the low-sodium chicken broth with restaurant-quality flavor. Whether you're seeking a light lunch or a cozy dinner, this recipe delivers maximum taste with minimal effort.
Ingredients
- 1 lb (450 g) ground chicken
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups (320 g) green cabbage, thinly sliced
- 2 medium carrots, julienned or shredded
- 4 green onions, thinly sliced (reserve some for garnish)
- 6 cups (1.4 L) low-sodium chicken broth
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp freshly ground black pepper
- 2–3 tbsp chili crisp, for serving
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- 1. Brown the Protein
- Heat a large pot over medium heat. Add ground chicken and cook, breaking it apart with a spoon, until lightly browned and cooked through, about 5–6 minutes.
- 2. Sauté Aromatics
- Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the mixture is fragrant and the onion becomes translucent, about 2–3 minutes.
- 3. Prepare Vegetables
- Stir in the sliced cabbage and julienned carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 4–5 minutes.
- 4. Simmer the Broth
- Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, and black pepper. Bring the liquid to a gentle boil, then reduce the heat and simmer uncovered for 10–12 minutes to allow the flavors to meld.
- 5. Adjust Seasoning
- Stir in most of the sliced green onions, reserving a few for the final garnish. Taste and adjust seasoning with additional soy sauce or rice vinegar if desired.
- 6. Garnish and Serve
- Ladle the soup into individual bowls. Top each serving with a generous spoonful of chili crisp, the reserved green onions, and sesame seeds. Serve hot.
Zusatztipps für die Zubereitung
For extra texture and variety, you can stir in sliced mushrooms or bamboo shoots while cooking the vegetables. Be sure to adjust the amount of chili crisp at the end to match your preferred level of spiciness.
Varianten und Anpassungen
To make a vegetarian version of this soup, simply substitute the ground chicken with crumbled tofu or tempeh and use a high-quality vegetable broth in place of the chicken broth.
Serviervorschläge
This aromatic soup pairs exceptionally well with a crisp Riesling or a light lager to complement the savory and spicy notes of the dish.
Guardar 
Guardar 
Enjoy this comforting and aromatic meal as a healthy alternative to your favorite takeout dish. It is a satisfying bowl that brings warmth and classic Asian-inspired flavors to any table.
Preguntas frecuentes sobre recetas
- → ¿Puedo preparar esta sopa con anticipación?
Sí, esta sopa se conserva bien en el refrigerador hasta 3-4 días. Guárdala en un recipiente hermético y recalienta a fuego medio. Agrega el aceite de chile y las cebollas verdes frescas justo antes de servir para mantener su frescura y textura.
- → ¿Qué puedo usar en lugar del pollo molido?
Puedes sustituir con pavo molido, cerdo molido, o para una versión vegetariana, usa tofu desmenuzado o tempeh. Si usas proteínas vegetales, considera añadir un poco más de aceite de sésamo para enriquecer el sabor.
- → ¿Cómo puedo hacer esta sopa más sustanciosa?
Agrega fideos de arroz, fideos ramen sin gluten, o arroz cocido durante los últimos 5 minutos de cocción. También puedes incorporar hongos shiitake, brotes de bambú o edamame para añadir más textura y nutrientes.
- → ¿Es necesario el aceite de chile picante?
No es obligatorio, pero aporta un sabor auténtico y picante característico. Si prefieres menos picante, usa solo 1 cucharada o sustitúyelo con aceite de sésamo tostado y una pizca de hojuelas de chile rojo al gusto.
- → ¿Qué tipo de repollo funciona mejor?
El repollo verde es ideal por su textura crujiente y sabor suave. También puedes usar repollo napa para una textura más delicada, o una mezcla de ambos. Evita el repollo morado ya que puede decolorar el caldo.
- → ¿Puedo congelar esta sopa?
Sí, se congela bien hasta por 3 meses. Deja enfriar completamente antes de transferir a recipientes aptos para congelador. Para mejores resultados, congela sin el aceite de chile y las cebollas verdes, añádalos frescos al recalentar.