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Egg Roll Soup




  • 2 tbsp sesame oil
  • 1.5 lb ground turkey or beef
  • 1 white onion, diced
  • 1 cup carrots, shredded
  • 1 small green cabbage, sliced into strips
  • 6 cups chicken broth
  • 1 tbsp liquid aminos (or 2 tablespoon soy sauce)
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1/2 –1 tsp sea salt
  • 2 tbsp green onion, chopped
  • Optional- Sriracha to taste


  1. Using a large pot, brown the ground turkey on medium heat and lightly salt. Set aside when cooked and discard the fat.
  2. Add the sesame oil in the pot on medium heat and add the diced onion. Saute for 5 minutes or until lightly translucent.
  3. Add the carrot and gently saute for a few minutes until the carrots soften slightly.
  4. Pour in the broth, cabbage, cooked turkey, coconut aminos or soy sauce, garlic powder, and grated ginger and mix well to combine.
  5. Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.
  6. Season further to taste and top the soup with sliced green onion to serve.

Serves 8


This can be made with ground pork, beef, beans, or even tofu crumbles.

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