This quick and savory soup delivers the classic flavors of a fried egg roll in a comforting, low-carb broth. It is a one-pot meal that comes together in under 30 minutes, making it ideal for busy weeknights.
List of ingredients
- 1 pound ground beef sausage – provides a savory, hearty base.
- 1 cup carrots – adds natural sweetness and color.
- 16 ounces cabbage – creates the characteristic egg roll texture.
- 1 tsp sesame oil – imparts a toasted, nutty aroma.
- 1 medium onion, diced – adds foundational aromatic flavor.
- 1/2 tsp salt – enhances all the savory components.
- Black pepper – provides a subtle heat.
- 2 tsp garlic powder – adds a concentrated garlic punch.
- 1 1/2 tsp ginger – gives a fresh, spicy zing.
- 2 tbsp soy sauce or coconut aminos – adds umami and saltiness.
- 5 cups chicken broth – forms the liquid base of the soup.
- 2 tbsp chopped green onions – used for a bright, fresh garnish.
step-by-step instructions
- Brown the meat: Place the ground beef sausage in a large pot over medium-high heat, stirring and crumbling until the meat is cooked through.
- Sauté the aromatics: In the same pot with the meat, stir in the sesame oil, diced onion, and carrots, cooking until the vegetables begin to soften.
- Add liquid and bulk: Pour in the chicken broth and stir in the shredded cabbage, soy sauce, ginger, salt, and black pepper.
- Combine flavors: Stir the mixture thoroughly to ensure the spices and soy sauce are evenly distributed throughout the broth.
- Simmer the soup: Let the soup simmer for about 15 minutes, or until the cabbage has wilted and become tender.
- Serve and garnish: Ladle the soup into bowls and top with freshly chopped green onions before serving.
Optimal Cooking Techniques
Selecting the Right Cabbage Cut
For the most authentic texture, thinly slice the cabbage into long, narrow strips. This ensures the cabbage wilts evenly during the short simmering time and mimics the filling of a traditional egg roll.
Managing Heat Levels
Use medium-high heat for browning the meat to ensure a good sear, which adds depth of flavor. Once you add the broth, reduce the heat to a simmer to prevent the cabbage from overcooking and becoming mushy.
Preventing Broth Evaporation
Keep a lid partially on the pot during the 15-minute simmer. This prevents too much liquid from evaporating, ensuring you have enough broth to balance the heartiness of the sausage and vegetables.
Ingredient Substitutions
Using Ground Turkey for a Leaner Option
If you prefer a leaner meat, replace the beef sausage with ground turkey sausage. Since turkey is leaner, you may need to add an extra teaspoon of sesame oil to prevent the meat from sticking to the pot.
Soy-Free Alternatives
For those avoiding soy, coconut aminos are an excellent substitute. They provide a similar salty and sweet profile while remaining soy-free and typically containing less sodium than traditional soy sauce.
Vegetarian Broth Options
To make this recipe vegetarian-friendly, swap the chicken broth for a high-quality vegetable broth. You can also replace the sausage with crumbled extra-firm tofu or chopped mushrooms for a similar texture.
Time-Saving Cabbage Shortcuts
If you are short on prep time, use a pre-shredded coleslaw mix instead of a whole cabbage. Ensure the mix only contains cabbage and carrots to keep the flavor profile consistent with the original recipe.
Flavor Variations
Adding an Egg Drop Effect
For a thicker, richer soup, whisk two eggs in a small bowl. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create wispy ribbons of egg.
Increasing the Heat
If you prefer a spicier dish, stir in a tablespoon of Sriracha or a pinch of crushed red pepper flakes during the simmering stage. You can also add sliced fresh jalapeños for a brighter heat.
Integrating Earthy Mushrooms
Adding diced shiitake or button mushrooms along with the onions adds a deeper umami flavor. Sauté them until they are golden brown before adding the chicken broth.
Enhancing the Ginger Profile
For a more potent ginger taste, use freshly grated ginger root instead of ground ginger. Fresh ginger provides a sharper, more aromatic quality that cuts through the richness of the sausage.
Serving and Pairing Suggestions
Complementary Side Dishes
Pair this soup with a side of steamed cauliflower or a crisp cucumber salad with rice vinegar. These light sides balance the savory intensity of the egg roll broth.
Adding Toppings for Texture
Garnish the bowls with toasted sesame seeds or sliced almonds for an added crunch. A drizzle of chili oil can also provide both visual appeal and a spicy kick.
Protein Boosts
While the sausage provides plenty of protein, adding poached shrimp or grilled chicken strips on top can make the meal even more filling. These additions complement the Chinese-inspired flavors perfectly.
Storage and Reheating
Refrigeration Guidelines
Store leftover soup in an airtight container in the refrigerator for up to three days. Ensure the soup is cooled slightly before sealing the container to maintain the texture of the cabbage.
Freezing Instructions
This soup freezes well for up to three months. Place it in freezer-safe bags or containers, leaving a bit of room at the top for expansion as the liquid freezes.
Best Reheating Methods
For the best results, reheat the soup in a pot on the stove over medium heat. If the broth has thickened too much in the fridge, add a splash of water or chicken broth to restore the consistency.
Microwave Reheating Tips
When using a microwave, heat the soup in short intervals, stirring in between. This prevents the cabbage from overcooking in hot spots and ensures the meat is heated evenly.
Make-Ahead Advice
Prepping the Vegetables
You can dice the onions, slice the carrots, and shred the cabbage a day in advance. Store them in a single container or separate bags to save time during the actual cooking process.
Batch Cooking for Meal Prep
This recipe scales easily for batch cooking. Double the ingredients and store the portions in individual containers for a quick, low-carb lunch throughout the work week.
Pre-Browning the Meat
Cook the sausage in advance and store it in the fridge. When you are ready to make the soup, simply toss the pre-cooked meat into the pot with the aromatics to shave off a few more minutes of cook time.
Troubleshooting Common Issues
What to do if the soup is too salty?
If the soy sauce or broth makes the soup too salty, add an extra cup of water or unsalted chicken broth. Adding more shredded cabbage can also help absorb and balance the salt levels.
Why is my cabbage still crunchy?
If the cabbage has not softened enough, simply simmer the soup for an additional five to ten minutes. The time required depends on the thickness of the cabbage slices and the heat of your stove.
How to fix a thin or watery broth?
If you prefer a thicker consistency, you can whisk a small amount of cornstarch or xanthan gum with water and stir it into the simmering soup. Let it cook for two minutes until the liquid thickens slightly.
How to handle meat that won’t brown?
If the sausage is steaming instead of browning, you may have too much meat in the pot or the heat is too low. Remove some meat, brown it in batches, and increase the heat to medium-high.
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, though the cabbage may become softer than the stovetop version.
Is this soup suitable for a strict keto diet?
Yes, this soup is very low in net carbs as it relies on cabbage and beef sausage. Avoid adding sugar-laden soy sauces or cornstarch thickeners to keep it within keto parameters.
Can I substitute the carrots for another vegetable?
If you want to reduce the carbs further, replace carrots with diced celery or jicama. These options provide a similar crunch while lowering the overall sugar content of the dish.
Does the sesame oil need to be toasted?
Most store-bought sesame oils are already toasted. Check the label to ensure it says ‘toasted sesame oil’ for that distinct, nutty flavor associated with egg rolls.
Print
Low Carb Egg Roll Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
If you enjoy our egg roll in a bowl, then you’re gonna love this low carb egg roll soup! It’s the perfect way to get your Chinese food fix during the upcoming cool fall weather. You’ll have it ready and on the table in less than 30 minutes!
Ingredients
- 1 pound ground turkey sausage
- 1 cup carrots
- 16 ounces cabbage
- 1 tsp sesame oil
- 1 medium diced onion
- 1/2 tsp salt
- pepper
- 2 tsp garlic powder
- 1 1/2 tsp ginger
- 2 tbsp soy sauce or coconut aminos
- 5 cups chicken broth
- 2 tbsp chopped green onions
Instructions
- Step: In a large pot cook sausage stirring and crumbling until cooked through.
- Step: In the same pot add sesame oil, onion, carrots and cook until soft.
- Step: Add chicken broth, cabbage, soy sauce, ginger, and salt and pepper.
- Step: Mix to combine.
- Step: Simmer the soup for 15 minutes or until the cabbage begins to wilt.
- Step: Serve and top with green onions.
Notes
This egg roll soup can be refrigerated in a container for 3 days or frozen for up to 3 months. For extra flavor, top with sesame seeds or a drizzle of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 65 mg