Cozy One-Pot Egg Roll (Print)

Warming blend of pork, ginger, and crisp vegetables simmered in one pot for cozy meals.

# Components:

→ Soup Base

01 - 1 pound ground pork
02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh ginger, grated
04 - 1 tablespoon soy sauce
05 - 1 tablespoon sesame oil
06 - 1 medium yellow onion, diced
07 - 6 cups low-sodium chicken broth

→ Vegetables

08 - 1 cup shredded carrots
09 - 4 cups green cabbage, thinly sliced
10 - 1/2 cup green onions, chopped

→ Finishing Touches

11 - 1 tablespoon rice vinegar
12 - Salt and freshly ground black pepper to taste
13 - 2 large eggs, beaten
14 - Red pepper flakes or sriracha to taste

# Directions:

01 - Heat a large pot over medium-high heat. Add ground pork and cook, breaking it up with a spoon, for 5 to 7 minutes until browned and no longer pink. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and grated ginger to the pork. Sauté for 3 to 4 minutes until onions are translucent and aromatic.
03 - Stir in soy sauce, sesame oil, and rice vinegar. Mix well to coat the pork and aromatics.
04 - Pour in chicken broth and bring to a gentle boil.
05 - Add shredded carrots and thinly sliced cabbage. Reduce heat and simmer for 10 to 15 minutes until vegetables are tender.
06 - If using, slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion to create silky egg ribbons.
07 - Taste and adjust with salt and black pepper as needed.
08 - Ladle soup into bowls and top with reserved green onions. Add red pepper flakes or sriracha if desired.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive.
  • One pot means minimal cleanup on nights when you're already exhausted.
  • The ginger and sesame oil create that restaurant-quality depth you didn't know you needed.
02 -
  • If you add the eggs too quickly or stir too vigorously, you'll end up with scrambled eggs instead of ribbons—low heat and a gentle circular motion are your friends.
  • Tasting as you go prevents the soup from becoming either too salty or too bland, and letting the cabbage cook just long enough means it softens without turning into mush.
03 -
  • Grate your ginger fresh right before cooking—it's more vibrant than ground and transforms the whole flavor profile.
  • If you're making this for multiple people, keep the egg drizzling step individual by adding eggs to each bowl right before serving so everyone gets perfect ribbons.
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