Step 2: Sauté the Aromatics
Add the chopped onion , minced garlic , and grated ginger to the pot.
Reduce heat to medium and sauté for 2–3 minutes , stirring frequently, until the onion is soft and translucent and the kitchen smells fragrant.
✅ Freshness matters: Use real ginger and garlic — not jarred — for the brightest, most authentic flavor.
Step 3: Add Liquid & Vegetables
Pour in the chicken stock , soy sauce , and rice vinegar .
Bring the mixture to a gentle simmer .
Once simmering, stir in the shredded cabbage and carrots .
Season with black pepper and a pinch of salt — you can adjust later.
⏱️ Pro tip: Adding veggies after the broth simmers helps them stay crisp-tender, not mushy.
Step 4: Simmer Until Tender
Let the soup simmer uncovered for 10–15 minutes , stirring occasionally.
Cook until the cabbage has wilted slightly and the carrots are tender but still have a bit of bite.
Step 5: Serve & Garnish
Ladle the hot soup into bowls.
Top generously with:
Chopped green onions
A sprinkle of toasted sesame seeds
A drizzle of sriracha or chili oil for heat
Optional: fresh cilantro or a handful of bean sprouts for crunch
Serve immediately and enjoy!
Tips for the Best Egg Roll Soup
🔹 Use high-quality broth: Since this is a broth-based soup, the flavor hinges on your stock. Homemade or premium low-sodium chicken stock makes a noticeable difference.
🔹 Boost umami with sesame oil: If using lean meat (like chicken or turkey), add ½ teaspoon toasted sesame oil at the end to enhance richness and authenticity.
