Ingredients
Equipment
Method
- Heat the sesame oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken or turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease if necessary.1 tablespoon sesame oil, 1 pound lean ground chicken or turkey
- Add the finely chopped yellow onion to the pot with the cooked meat. Sauté until the onion is softened and translucent, about 3-4 minutes. Then, stir in the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.1 medium yellow onion, 3 cloves garlic, 1 tablespoon fresh ginger
- Stir in the shredded carrots and coleslaw mix. Pour in the low-sodium chicken broth (or vegetable broth).1 cup shredded carrots, 1 cup coleslaw mix, 4 cups low-sodium chicken broth or vegetable broth
- Add the low-sodium soy sauce or tamari, rice vinegar, and sriracha to the pot. Bring the soup to a simmer, then reduce the heat to medium-low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the vegetables to soften slightly but still retain a bit of crunch.2 tablespoons low-sodium soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon sriracha
- Taste the soup and adjust the seasoning as needed. You might want a little more soy sauce for saltiness, more rice vinegar for tang, or more sriracha for heat.
- Ladle the hot Healthy Egg Roll Soup Recipe into bowls. Garnish generously with sliced green onions, chopped fresh cilantro, and toasted sesame seeds, if desired.1/2 cup sliced green onions (scallions), 1/4 cup chopped fresh cilantro, 1/4 cup toasted sesame seeds
Notes
Leftovers stay fresh for 3-4 days in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
