Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

This cozy bowl feels like dinner and a hug at the same time. It’s quick, forgiving, and makes a lot without much fuss. Most days, that’s exactly what I want, something warm on the table that doesn’t demand a lot of brain power.

I especially like this when I want a soup with real texture: crisp cabbage, tender beef, and little ribbons of egg. If you’re in the mood for a different soup some nights, try my ginger garlic chicken noodle soup, same comforting vibe, different personality.

Why Making This Soup?

Cozy One-Pot Egg Roll Soup with Green Onions and Ginger fits into weeknights and slow Sundays alike. It’s one pot, low fuss, and you can make it your own with a few simple swaps. I learned to lean on this recipe on nights when time ran out and everyone still wanted something satisfying.

One bowl can feed two very well or four if you pair it with rice or simple noodles. And yes, the green onions at the end really lift the whole thing.

How This Recipe Cozy One-Pot Egg Roll Soup with Green Onions and Ginger Comes Together

Here’s the thing: it’s mainly brown, simmer, and finish. Brown the beef to build flavor. Add aromatics garlic, ginger, onion, so the broth tastes layered. Toss in shredded carrot and cabbage for body. Add broth, simmer briefly until cabbage is soft but not mushy. Stir in a splash of rice vinegar for brightness. Then, if you like, slowly drizzle in beaten eggs to make silky ribbons.

Short, simple steps. No fiddly techniques. If you want a heartier version, try pairing it with my crockpot beef and vegetable soup on a day you have more time.

What You’ll Need To Make Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

1 pound Ground beef, Chicken or turkey if desired.
4 cloves Garlic (minced)
2 tablespoons Fresh Ginger (grated) (Ground ginger can work in a pinch.)
1 tablespoon Soy Sauce (Use gluten-free tamari if needed.)
1 tablespoon Sesame Oil
1 medium Yellow Onion (diced) (Shallots work for a milder flavor.)
6 cups Chicken Broth (low sodium) (Vegetable broth for vegetarian options.)
1 cup Shredded Carrots (Can be swapped for red bell pepper.)
4 cups Green Cabbage (thinly sliced) (Napa cabbage is a great alternative.)
1/2 cup Green Onions (chopped) (Hold back some for garnish.)
1 tablespoon Rice Vinegar (Apple cider vinegar is a suitable substitute.)
Salt and Pepper (Season to taste.)
2 Beaten Eggs (optional) (Omit if you prefer a lighter dish.)
Red Pepper Flakes or Sriracha (optional) (For a splash of heat.)

These are pantry-friendly things. Most I keep on hand. If you’re missing sesame oil, a little neutral oil still works. If you want vegetarian, swap the beef and use vegetable broth.

Straightforward Steps To Make the Recipe Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

Step-by-Step Instructions

1. Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up, until it’s nicely browned and no pink remains, about 6–8 minutes. Drain excess fat if there’s a lot.
2. Move the beef to one side of the pot. Add the sesame oil to the empty side, then add the diced onion. Cook until the onion softens, 3–4 minutes. Stir in the garlic and grated ginger and cook 30 seconds until fragrant.
3. Stir the chicken back in with the onions. Add the soy sauce and mix. Toss in the shredded carrots and thinly sliced cabbage. Stir to combine so the vegetables start to soften.
4. Pour in the chicken broth and bring the pot to a gentle boil. Reduce heat and simmer, uncovered, about 8–10 minutes, until the cabbage is tender but still has a little bite.
5. Stir in the rice vinegar and most of the chopped green onions, reserving a little for garnish. Taste and season with salt and pepper. Add red pepper flakes or sriracha if you like heat.
6. If you want egg ribbons: lower the heat to medium-low so the soup is barely bubbling. Slowly pour the beaten eggs in a thin stream while stirring the soup gently in one direction. The eggs will cook into soft ribbons. Turn off the heat.
7. Ladle into bowls and finish with the reserved green onions. Serve right away.

Timing note: active time is about 25–30 minutes. So it’s fast. And yes, it keeps well.

Serving Ideas That Feel Natural and Flexible

• Plain steamed rice on the side so people can spoon soup over it.
• Thin cooked noodles stirred into the bowls for extra heft.
• A simple tray of sliced cucumbers or quick pickled carrots to cut the richness.
• Toasted sesame seeds and a little extra sriracha for anyone who wants more texture or heat.

This soup doesn’t need fancy plating. Bring out spoons, bowls, and maybe a small dish of chili oil. Done.

Keeping Leftovers for Later

Cool the soup to room temperature within two hours. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat so the cabbage stays tender and the eggs don’t get rubbery. If the soup thickens in the fridge, add a splash of broth or water when reheating.

You can freeze the soup, but cabbage softens a lot when frozen. Freeze in portions for up to 3 months. Thaw in the fridge before reheating.

Little Tips That Help Cozy One-Pot Egg Roll Soup with Green Onions and Ginger

• Don’t skip browning the beef. It adds a lot of flavor.
• Grate fresh ginger if you can. It brightens the broth in a way ground ginger won’t quite match.
• Slice the cabbage thin so it cooks quickly and mixes into the broth.
• If you like cleaner broth, use low-sodium broth and add salt at the end. I learned that the hard way.
• Keep some green onions raw for garnish; they make the soup feel fresher.

One small tip: if you overdo the heat when adding the eggs, they’ll clump. Keep it gentle.

Easy Variations You Can Try

• Swap ground beef for ground chicken or turkey for a lighter version.
• Make it vegetarian: use firm crumbled tofu and vegetable broth, and skip the eggs if you want.
• Add mushrooms for an earthier flavor. Slice them thin and sauté with the onions.
• For a meal with more carbs, add cooked rice or ramen noodles to each bowl.

These are small changes. Nothing complicated.

If You’re Short on Time

Most days I skip any extra chopping by buying pre-shredded carrots and bagged coleslaw mix (it already has thin cabbage). Brown the meat, toss in the bagged veggies, pour in broth, simmer 6–8 minutes, done. If you don’t have fresh ginger, 1/2 teaspoon ground ginger works in a pinch. And if you’re in a real rush, try my dump-and-bake chicken with tzatziki for a set-and-forget dinner that still feels like home.

Scaling the Recipe Up or Down

• To serve two: make half the recipe in a medium pot and reduce simmer time slightly.
• To feed a crowd: double everything and use a large stockpot. You may need a touch more seasoning. Taste as you go.
• For single servings: make the full recipe and keep leftovers. Or make a smaller batch and add a little extra broth if it cooks down too much.

It scales well. That’s one reason I like it.

Questions People Often Ask

Q: Can I use ground beef instead of beef?
A: Yes. Ground beef works fine. It’ll change the flavor a bit but will still be satisfying.

Q: How can I make this gluten-free?
A: Use gluten-free tamari instead of soy sauce. Make sure your broth is gluten-free too.

Q: Will the cabbage get too soggy?
A: Keep it thinly sliced and don’t over-simmer. You want it tender, not mushy. If you plan to reheat, expect it to soften more.

Q: Can I skip the eggs?
A: Absolutely. The eggs add silkiness, but the soup is great without them.

Q: How spicy does this get?
A: It’s mild by default. Add sriracha or red pepper flakes to taste at the end.

Q: Can I make this in a slow cooker?
A: You can brown the beef and then transfer everything to the slow cooker, but the cabbage will get very soft if cooked low and slow. I prefer the stovetop for texture.

A Warm Closing Note

This is a recipe I turn to when I want something familiar and easy. It’s forgiving, quick, and good company on a small table. If you try it, tweak it to fit your kitchen and taste. Simple changes often make it feel like your own.

If you like the idea of an easy, comforting dish that echoes takeout flavors but comes together in one pot, you might also enjoy the Egg Roll in a Bowl Recipe – The Pioneer Woman.

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