Egg Roll Soup
A comforting soup inspired by traditional egg rolls, featuring fresh vegetables and your choice of protein in a rich broth.
Ingredients
Main Ingredients
- 1 tablespoon oil For sautéing
- 1 cup shredded cabbage Fresh, for optimal flavor
- 1 cup shredded carrots Fresh, adds sweetness
- 4 cups chicken or vegetable broth Base of the soup
- 2 tablespoons hoisin sauce Adds depth of flavor
- 2 tablespoons soy sauce For seasoning
- 1 cup cooked protein (chicken, shrimp, or tofu) Customize based on preference
- to taste Sriracha For heat
- Wonton strips For garnish
- Fresh herbs (cilantro or green onions) For garnish
Instructions
Preparation
- Heat 1 tablespoon of oil in a large pot over medium heat.
- Add 1 cup of shredded cabbage and 1 cup of shredded carrots; sauté for a few minutes until softened.
- Pour in 4 cups of chicken or vegetable broth to create the base of the soup.
- Stir in 2 tablespoons of hoisin sauce and 2 tablespoons of soy sauce.
- When the mixture comes to a simmer, add 1 cup of your choice of cooked protein.
- Let everything meld together for an additional 5 minutes.
- Taste the broth and adjust the spice level with Sriracha.
Serving
- Ladle the soup into bowls, garnishing with crispy wonton strips and fresh herbs.
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Notes
Use fresh vegetables for the best flavor. This soup can be customized with various proteins and vegetables as per your preference. Store leftovers in an airtight container for up to three days.