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Egg Roll Soup with Ground Turkey Recipe

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4.2 from 2 reviews

This comforting Egg Roll Soup with Ground Turkey offers a flavorful, healthy twist on traditional egg rolls. Packed with lean ground turkey, fresh vegetables, and a savory broth infused with ginger and garlic, this soup is perfect for a cozy meal. It’s quick to prepare, mildly spiced, and customizable with fresh toppings like green onions, cilantro, and chili crunch for added texture and flavor.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Low Salt

Ingredients

Main Ingredients

  • 1 tbsp avocado or olive oil
  • 1 pound lean ground turkey
  • 1 small yellow onion, diced
  • 2-3 garlic cloves, minced
  • 2 tbsp fresh ginger, minced or grated
  • 1/2 tsp umami seasoning blend (mushroom seasoning)
  • 1 tbsp low sodium soy sauce
  • 2 tsp sesame oil (preferably not toasted)
  • 1 tbsp rice vinegar or white vinegar
  • 6 cups low sodium chicken broth
  • 1 cup carrots, cut in thin strips or shredded
  • 6 ounces shiitake mushrooms, roughly chopped (or cremini or baby Bella mushrooms)
  • 4 cups green cabbage, chopped
  • 2 eggs, lightly beaten (optional)
  • Salt and pepper to taste

Toppings

  • Sliced green onions
  • Chopped cilantro
  • Chili crunch (Trader Joe’s chili onion crunch recommended)
  • Lime wedges

Instructions

  1. Cook the Ground Turkey: Heat a large soup pot over medium heat and add 1 tablespoon of avocado or olive oil. Add the ground turkey and cook, breaking it apart with a spoon, until no longer pink. If using higher-fat ground meat, drain any excess grease.
  2. Sauté Aromatics: Stir in the diced onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant and onions soften.
  3. Add Seasonings and Vegetables: Add the umami seasoning blend, soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth. Then add the carrots and chopped mushrooms. Increase the heat to medium-high and bring the soup to a gentle boil.
  4. Add Cabbage and Simmer: Stir in the chopped cabbage. Reduce heat to medium-low and let the soup simmer for 12-15 minutes, or until the carrots and cabbage are tender.
  5. Cook the Eggs: While the soup simmers, slowly drizzle the lightly beaten eggs into the pot in a circular motion. Allow the eggs to cook undisturbed for 30 seconds to 1 minute, until set on top. Gently stir to combine the egg ribbons into the soup.
  6. Adjust Seasoning and Serve: Taste the soup and add salt and pepper if needed. Ladle into bowls and top with sliced green onions, chopped cilantro, chili crunch, and a squeeze of lime wedges for added brightness and heat.

Notes

  • If using higher-fat ground turkey or other meats, drain excess grease for a lighter soup.
  • To keep more texture, use cremini or baby Bella mushrooms if shiitake are not available.
  • Chili crunch adds a nice layer of spice, but can be omitted for a milder flavor.
  • The eggs are optional and provide additional protein and texture; omit for a lighter soup.
  • Low sodium ingredients allow better control of salt levels in the soup.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove.

Find it online: https://cheftinaskitchen.com/egg-roll-soup-with-ground-turkey-recipe/