Cozy One-Pot Egg Roll Soup

This Cozy One-Pot Egg Roll Soup captures all your favorite egg roll flavors in a comforting, broth-based dish. It’s a weeknight savior, offering a quick, easy, and incredibly satisfying meal that comes together with minimal fuss and maximum flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soup

Ingredients Equipment Method Notes

Ingredients

1 tablespoon sesame oil
1 pound ground pork (or ground chicken)
3 cloves garlic minced
1 inch fresh ginger grated
1/2 cup yellow onion chopped
6 cups chicken broth (or vegetable broth for a vegetarian option)
1/4 cup soy sauce (low sodium preferred)
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sriracha (or more, to taste)
1 cup coleslaw mix shredded (cabbage and carrots)
1 cup mushrooms sliced (shiitake or cremini work well)
4 ounces ramen noodles (discard seasoning packets)
2 green onions thinly sliced, for garnish
toasted sesame seeds for garnish
additional sriracha or chili crisp for serving (optional)

Equipment

Large pot or Dutch oven

Method

Heat the sesame oil in a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it’s browned and crumbled. If using ground chicken, cook until no pink remains. Drain off any excess grease from the pot.
1 tablespoon sesame oil, 1 pound ground pork
Add the minced garlic, grated ginger, and chopped onion to the pot with the cooked pork. Cook for 2-3 minutes, stirring frequently, until the onions are softened and fragrant.
3 cloves garlic, 1 inch fresh ginger, 1/2 cup yellow onion
Pour in the chicken broth. Add the soy sauce, rice vinegar, hoisin sauce, and sriracha. Stir everything together to combine. Bring the mixture to a simmer.
6 cups chicken broth, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon sriracha
Stir in the shredded coleslaw mix and sliced mushrooms. Continue to simmer for about 5 minutes, or until the cabbage and carrots are tender-crisp and the mushrooms have softened.
1 cup coleslaw mix, 1 cup mushrooms
Add the ramen noodles (broken into pieces if necessary to fit) directly into the simmering broth. Cook according to the ramen noodle package directions, usually 3-5 minutes, until they are tender.
4 ounces ramen noodles
Ladle the hot Cozy One-Pot Egg Roll Soup into bowls. Garnish generously with sliced green onions and toasted sesame seeds. Add a drizzle of extra sriracha or chili crisp if you like a spicier kick.
2 green onions, toasted sesame seeds, additional sriracha or chili crisp

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat or in the microwave. Noodles may absorb broth, so add extra liquid if needed. The soup freezes well for up to 2-3 months.