Hearty One-Pot Low Carb Egg Roll Soup

Hearty One-Pot Low Carb Egg Roll Soup brings a vibrant twist to a classic appetizer in soup form. Ground pork simmers with garlic and ginger, while ribbons of cabbage and carrot soften in a savory chicken broth scented with soy and sesame. Each spoonful offers a warm, low-carb burst of egg roll–inspired flavor that comes together in under 30 minutes. It’s the perfect weeknight dinner to cozy up with and share around the table.

Key Ingredients

Here’s everything you need to whisk up that signature egg roll flavor in one simple pot:

• 2 tablespoons olive oil: Used to sauté the pork and aromatics, adding a smooth, fruity base and preventing sticking.
• 1 pound ground pork: The hearty, flavorful protein that forms the soup’s savory foundation.
• 1 small head green cabbage, shredded: Adds a satisfying crunch and absorbs all the delicious broth.
• 1 medium carrot, grated: Brings a hint of natural sweetness and bright color to the bowl.
• 1 medium onion, diced: Provides depth of flavor and sweetness as it softens.
• 3 cloves garlic, minced: Infuses the broth with aromatic warmth.
• 1 tablespoon fresh ginger, minced: Lends a zesty, fragrant kick that ties everything together.
• 6 cups chicken broth: The soup’s rich, savory base that carries all the flavors.
• 2 tablespoons soy sauce: Supplies umami and salty richness.
• 1 tablespoon rice vinegar: Introduces a bright, tangy note to balance the richness.
• 1/4 teaspoon ground black pepper: Adds a gentle heat and depth.
• 1/2 teaspoon salt: Enhances all the flavors in harmony.
• 2 teaspoons sesame oil: Stirred in at the end for a nutty, toasty finish.
• 2 green onions, sliced: Garnish with fresh zest and a pop of color.

How To Make Hearty One-Pot Low Carb Egg Roll Soup

This recipe proves that delicious, veggie-packed comfort food can be effortless. With just one pot, you’ll build layers of flavor by browning meat, softening aromatics, and simmering vegetables in a savory broth. The final touch of rice vinegar and sesame oil brightens every spoonful, making each bowl feel special.

1. Heat olive oil in a large pot over medium-high heat, ensuring the oil shimmers before adding anything.

2. Add ground pork and break it up with a spoon, cooking until fully browned and no longer pink.

3. Stir in onion, garlic, and ginger, cooking until the onion is translucent and the mixture is fragrant.

4. Add cabbage and carrot, tossing until the cabbage wilts slightly and the carrots soften.

5. Pour in chicken broth, soy sauce, and rice vinegar, then bring to a simmer.

6. Season with salt and black pepper, letting the soup simmer for 5 minutes to meld flavors.

7. Stir in sesame oil, taste, and adjust seasoning if needed for the perfect balance.

8. Ladle the soup into bowls and garnish with sliced green onions before serving.

Serving Suggestions

This soup shines on its own but gets even better with a few thoughtful touches. Here are four ways to level up your bowl:

• Serve with a side of cauliflower rice for an extra low-carb boost and to soak up every drop of broth.
• Sprinkle on toasted sesame seeds and fresh cilantro for added texture and herbal brightness.
• Offer a small bowl of red pepper flakes or chili garlic sauce so guests can dial up the heat.
• Pair with a crisp cucumber salad dressed in rice vinegar and sesame oil for a refreshing contrast.

Tips For Perfect Hearty One-Pot Low Carb Egg Roll Soup

Nailing this soup is all about building flavors in stages and customizing to your taste. Keep these friendly pointers in mind to make every batch shine:

• To make it spicy add a dash of red pepper flakes when you pour in the broth for a warm kick.
• Store leftovers in an airtight container in the refrigerator for up to 3 days—flavors deepen overnight!
• This soup is naturally gluten free if you swap tamari for soy sauce without losing savory depth.
• You can substitute ground turkey or chicken for a leaner protein and cook just until no pink remains.

How To Store It

Soup is one of the most forgiving make-ahead dinners, and storing it correctly keeps it tasting fresh and delicious:

• Refrigerate in an airtight container for up to 3 days; reheat gently on the stove with a splash of broth to loosen.
• Freeze portions in freezer-safe containers or heavy-duty bags for up to 2 months; thaw overnight in the fridge before reheating.
• Store broth and solids separately if you prefer a firmer veggie texture—combine them when you’re ready to eat.
• Label each container with the date so you always know how fresh your stash is.

Frequently Asked Questions

Here are some quick answers to common questions about this Hearty One-Pot Low Carb Egg Roll Soup:

• How long does it take to prepare and cook this Hearty One-Pot Low Carb Egg Roll Soup?

A: It takes about 10 minutes to prepare the ingredients—shredding cabbage, grating carrot, dicing onion, and mincing garlic and ginger—and about 15 minutes to cook everything in one pot, so you can have soup on the table in roughly 25 minutes.

• Can I make this recipe gluten free?

A: Yes, simply substitute tamari or coconut aminos for the soy sauce to ensure the soup remains gluten free while still delivering that savory umami flavor.

• How can I adjust the spice level of this soup?

A: To add heat, stir in a dash of red pepper flakes or a teaspoon of chili garlic sauce when you add the chicken broth. If you prefer mild flavors, omit the red pepper flakes altogether.

• What protein substitutions can I use in this recipe?

A: You can swap ground pork for ground turkey or chicken for a leaner protein option. Cooking times remain the same; just break up the meat until fully browned before adding the aromatics.

• How should I store and reheat leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally, until warmed through. You may need to add a splash of chicken broth if the soup has thickened.

• Why is rice vinegar included, and can I omit it?

A: Rice vinegar adds a bright, tangy note that balances the richness of the pork and sesame oil. You can omit it, but the soup will lose some of its signature depth and brightness.

• Is this soup still low carb if I add extra vegetables?

A: Yes, it remains low carb if you choose non-starchy vegetables like spinach, bok choy, or zucchini. Simply stir in your chosen vegetables during the cabbage step and cook until they wilt.

What Makes This Special

This Hearty One-Pot Low Carb Egg Roll Soup stands out because it delivers all the satisfying flavors of an egg roll—juicy pork, crisp veggies, ginger, garlic, and that sesame-soy punch—in a single, easy soup. It’s fast, fuss-free, and endlessly adaptable, whether you’re gluten free, craving extra heat, or want a leaner protein swap. Feel free to print this recipe and save it for one of those busy nights when you need a quick bowl of comfort. Let me know in the comments how yours turns out or if you have any questions!

Print Recipe

Hearty One-Pot Low Carb Egg Roll Soup

Author: Emily Harper Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Calories: 360

Description

Ground pork simmers with garlic and ginger, while ribbons of cabbage and carrot soften in a savory chicken broth scented with soy and sesame. Each spoonful offers a warm, low-carb burst of egg roll-inspired flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 pound ground pork

• 1 small head green cabbage shredded

• 1 medium carrot grated

• 1 medium onion diced

• 3 cloves garlic minced

• 1 tablespoon fresh ginger minced

• 6 cups chicken broth

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• ¹⁄₄ teaspoon ground black pepper

• ¹⁄₂ teaspoon salt

• 2 teaspoons sesame oil

• 2 green onions sliced

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add ground pork and cook breaking it up until browned.
3. Stir in onion garlic and ginger and cook until the onion is translucent.
4. Add cabbage and carrot and cook until the cabbage wilts slightly.
5. Pour in chicken broth soy sauce and rice vinegar and bring to a simmer.
6. Season with salt and black pepper and let the soup simmer for 5 minutes.
7. Stir in sesame oil taste and adjust seasoning if needed.
8. Ladle the soup into bowls and garnish with sliced green onions.

Note

• To make it spicy add a dash of red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This soup is naturally gluten free if you use tamari instead of soy sauce.
• You can substitute ground turkey or chicken for a leaner protein.

Keywords: egg roll soup, low carb soup, one pot meals, cabbage soup, ground pork recipes, healthy dinner