Egg Roll in a Bowl Soup
A weeknight favorite transformed into a hearty, nourishing soup
Good morning and happy Monday. I am sitting here with an empty cake box to my left and a notepad with a to-do list to my right - slowly sipping my coffee, staring at the sunshine streaming through the front door. This past Saturday, our family celebrated our oldest daughter’s 20th birthday. We kicked the day off with homemade biscuits and gravy paired with crispy hash browns, and ended the evening by taking our crew roller skating and eating Chinese takeout around the kitchen island. It was a sweet time just taking the day off to celebrate our beautiful girl. The memory of seeing her angelic face for the first time will forever be etched in my memory. As the saying goes, “The days are long, but the years are short.” In some ways I feel we have only just begun.
Yesterday as I was going through the fridge, I discovered a pound of ground pork from one of my favorite local farms and a head of cabbage that needed to be used up. I often make egg roll in a bowl, which is seasoned cooked ground pork and sautéed veggies with fried rice. This soup has all the same ingredients, with the addition of a flavorful nourishing broth.
Egg Roll in a Bowl Soup
Serves 6-8ish people
TOOLS
Dutch Oven
Knife
Cutting Board
Spatula
Ladle
SOUP
2 Tbsp ghee
1 small sweet onion or 2 small leeks, diced
5 garlic cloves, minced
2 carrots, diced
2 celery ribs, diced
1 bell pepper, diced
1 small head of cabbage, diced
1 lb ground pork
1” fresh ginger, zested
1/2 tsp garlic powder
1/2 tsp onion powder
2 quarts of broth
2 Tbsp soy sauce or coconut aminos
A dash or two of fish sauce
2 Tbsp fermented chili paste
1/4 cup cilantro with stems, chopped
Salt and pepper to taste
Pre-cooked Rice or Ramen Noodles
TOPPINGS
Scallions
Sesame seeds
Sriracha
Crunchy chili onion from Trader Joes (no seed oils)
Kimchi
METHOD
In a large Dutch oven over medium-low heat, melt the ghee.
Add the diced onion (or leeks), garlic, carrots, celery, bell pepper, and cabbage. Sauté for 8-10 minutes until softened.
Push the veggies to one side of the pot. Add the ground pork, ginger, garlic powder, and onion powder. Cook, breaking up the meat until browned.
Pour in the broth and stir in the soy sauce, fish sauce, fermented chili paste, cilantro, salt, and pepper. Bring to a simmer.
Let the soup simmer on low for 20-30 minutes to blend the flavors.
Serve with a scoop of rice or ramen noodles in the bottom of each bowl. Ladle the soup over the top and add your favorite toppings.
If, like me, you prefer following a recipe from a page rather than a screen, I always include the printable PDF version at the end of each post. I hope it’s helpful. Please let me know how you like this recipe in the comments!
