Healthy Egg Roll Soup

While there are SO many recipes on my site I crave and make time and time again, my Egg Roll in a Bowl is always a part of my weekly rotation. It's healthy, easy to make, and so incredibly flavorful.

Yet, as we're currently knee deep in soup season, I started wondering how I might be able to transform this favorite dinner into one that I could meal prep for the week ahead.

The base of this soup is made from tons of veggies like onion, carrots, shiitake mushrooms, and cabbage, all of which provide tons of fiber, vitamins and minerals to leave you feeling amazing after this meal.

As for protein, I personally love the flavor that ground pork provides. It's such an underrated protein source and so incredibly versatile. I tend to use it in more Asian-inspired dishes including my Healthy Lettuce Wraps, but pork also pairs amazingly well with fall flavors like sage and apples, which is why it's amazing in my Fall Stuffed Delicata Squash.

Sauté these up with flavorful staples like garlic, ginger, coconut aminos, and rice vinegar before adding your broth.

You can always use chicken (or beef, veggie, etc), but I personally try to opt for bone broth whenever possible for even more health benefits. Bone broth is a wonderful way to support gut health, the immune system, healthy skin, bones, and more. Kettle and Fire is my go-to brand.

And while this is super delicious as-is, the toppings really do take it to the next level! I love serving this soup up with some sriracha (I love the Yellowbird agave sriracha), avocado, green onion, and cilantro for a super tasty, one-pot meal you'll want to make again and again.

Let me know if you give this one a try!

Ingredients

• 1 lb ground pork
• salt and pepper
• 2 tbsp sesame oil
• 1 yellow onion, diced
• 6 oz shiitake mushrooms
• 3 cloves garlic, minced
• 2-3 inch thumb of ginger, peeled and minced or grated
• 1 cup shredded carrots
• 1 green cabbage, sliced
• 8 cups chicken broth or bone broth
• 3 tbsp coconut aminos or soy sauce
• 2 tbsp rice vinegar
• Toppings - sriracha, avocado, green onion, & cilantro

Directions

1. Pour sesame oil into a large soup pot or Dutch oven over medium heat.

2. Add onion, salt, and pepper to taste. Allow to cook down for a few minutes. Add carrots and mushrooms, and cook for another couple of minutes.

3. Add pork, garlic, and ginger. Break pork into pieces, and cook until no pink remains.

4. Add in coconut aminos and cabbage, stirring to wilt slightly before adding in chicken or bone broth.

5. Bring to a boil, then reduce to a simmer for 20-25 minutes. Add rice vinegar, and stir to combine.

6. Serve with toppings of choice - I love sriracha, avocado, green onion, and cilantro. Enjoy!