Egg Roll Soup Food
EGG ROLL SOUP
Got this off of a great blog http://athousandsoups.blogspot.com. The whole family enjoyed it. Fry up the egg roll strips, it's so worth it.
Provided by crabgrass annie
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large soup pot and saute pork until no longer pink.
- Add garlic and cook until fragrant.
- Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
- Reduce to a simmer and cook for 30 minutes until vegetables are soft.
- Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
- Drain well on paper toweling.
- When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.
Nutrition Facts : Calories 541.3, Fat 28.3, SaturatedFat 8.7, Cholesterol 89, Sodium 1165.6, Carbohydrate 39, Fiber 3.3, Sugar 7.7, Protein 31.7
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- Heat a large stock pot or Dutch oven over medium-high heat and sear ground pork until browned all the way through.
- Add olive oil to pot and sauté onion and carrot for 8-10 minutes, or until softened and translucent, then add garlic and ginger and cook for another 1-2 minutes, or until fragrant.
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- In a large pot over medium-high heat cook ground pork and onion until pork is nearly cooked through and onions are starting to soften, about 5 minutes. Drain off excess fat if desired.
- Add chicken broth, soy sauce, and ginger paste to pot with pork and onion over medium- high heat and stir to combine. Cook about 5 minutes or until pork and onions are soft.
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- Cook the chicken: Add the ground chicken to a large Dutch oven or soup pot and cook over medium heat for 5 minutes or until the chicken is no longer pink.
- Add the veggies: Add the olive oil to the pot and heat. Add the shredded green cabbage, onion, carrots, garlic, fresh ginger and stir. Cook for about 10 minutes until the cabbage softens.
- Add broth and simmer: Stir in the broth, season with salt, toasted sesame oil and simmer for 20 minutes until the cabbage is completely softened.
- Garnish and serve: Serve with Sriracha sauce, soy sauce and garnished with green onions and additional sesame oil as needed.
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- Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Use a slotted spoon to transfer the pork to a separate plate, and set aside.
- Add the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender. Stir in the sesame oil until combined. Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
- Serve warm, garnished with your desired toppings. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
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