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One-Pot Egg Roll Soup

A comforting soup inspired by egg roll filling, featuring a rich broth with ground turkey and fresh vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey (Halal-certified)
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (Halal-certified)
  • 4 cups coleslaw mix (cabbage and carrots)
  • 1/4 cup soy sauce (Halal-certified)
  • 1 tablespoon sesame oil
  • 2 green onions sliced
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather all your ingredients. Mince the garlic and ginger, and slice the green onions.
Cooking
  1. In a large pot over medium heat, add the ground turkey. Cook for about 5 minutes, breaking it up with a spoon until it’s fully browned.
  2. Stir in the minced ginger and garlic. Sauté for about 1-2 minutes until fragrant.
  3. Pour in the chicken broth and soy sauce. Stir well and bring the mixture to a simmer.
  4. Add the coleslaw mix. Stir everything together and let it simmer for about 5-7 minutes.
  5. Drizzle sesame oil into the soup, and season with salt and pepper to taste. Let it simmer for another minute.
Serving
  1. Ladle the soup into bowls, garnishing with sliced green onions. Serve hot and enjoy.

Notes

For a vegetarian version, substitute the ground turkey with plant-based meat or omit it entirely. The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.