Egg Roll Soup

A soup with an Asian inspired flare, perfect for a chilly day.

Serves 6+




First prep all your ingredients and have them ready to go.

Bring a medium size pot of water to a boil and gently lay in the eggs. Boil the eggs for 10 minutes then cool, peel, and slice them in half. Set the eggs aside until you are ready to serve.

Now In a large 8 quart pot on medium heat, add the avocado oil and once the oil is hot add in the ground pork or turkey. Season with a little salt and pepper. Brown and break up the meat into small pieces then remove from the pot and set aside.

Next in the same pot, add in the onions and the whites of the green onion. Let the onions fry until they just begin to caramelize then add in the garlic and ginger. Continue to fry for 30 seconds or until you smell the garlic then add in the carrots and cabbage. Season the cabbage with a little more salt and pepper. Let the cabbage and carrots fry for a few minutes until they just begin to soften then add in the shaoxing wine, soy sauce, sesame oil, and sriracha. Give everything a stir to combine and let simmer for 2-3 minutes to reduce the wine.

Now add in the chicken stock and bring to a gentle simmer. Cover the pot with a lid and simmer for about 45 minutes or until the carrots and cabbage are soft.

Once the soup is done, taste it and adjust the seasoning to your liking before serving.

(NOTE: Be careful with the amount of salt you use since the soy sauce will add salt and depending on what chicken stock you use they can be salty).

Serve the soup in a large bowl, add a few hard boiled egg halves, chopped green onion, parsley, and add some crispy wonton strips on top.


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