Dollop
Egg roll soup
All the savory, gingery filling of an egg roll, pork and crunchy cabbage, turned into a quick brothy soup in 25 minutes.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.16 a serving
- 380 calories
- Good the next day
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 3 green onions, sliced, whites and greens kept apart
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 8 oz ground pork
- 2 chicken bouillon cubes, check the box: most cubes make 2 cups each
- 7 oz coleslaw mix, half a bag
- 1 tsp sesame oil
- 1 tsp sriracha (optional)
- 1 tsp sesame seeds (optional)
From your pantry
- 4 cups water
- 2 tbsp soy sauce
- 1 tsp rice vinegar
Each serving has about 380 calories, 23 g protein, 11 g carbs and 27 g fat, and costs about $2.16 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No coleslaw mix? Green cabbage or red cabbage works.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
the green onions, the garlic and the ginger.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Cook the pork in a medium pot over medium-high heat, breaking it up, until no pink remains, about 6 minutes.
Medium-high heatTimer: 6 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the green onion whites, garlic and ginger and stir for 1 minute, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heatTimer: 1 min
Pour in the water, in the bouillon cubes, add the soy sauce and over high heat.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir in the coleslaw mix and for 3 to 4 minutes, until the cabbage is tender but still has a little crunch.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min 30 sec
Turn off the heat, stir in the vinegar and sesame oil, and serve topped with the green onion tops, a little sriracha and sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
