This Keto Chinese Pork Egg Roll Soup is So Flavorful
Keto Egg Roll Soup
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
Ingredients
- 1 pound ground pork
- 1 teaspoon sesame oil
- 1 medium yellow onion, diced
- 1 orange bell pepper, cut into thin, short strips (about 1" long)
- 3-4 cloves garlic, finely minced
- 1 - 1 1/2 teaspoons grated ginger
- small head green cabbage, shredded (about 8 cups)
- 6 cups chicken broth
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- green onions, chopped (optional for garnish)
- toasted sesame seeds (optional for garnish)
- sriracha (optional for added heat)
Directions
1
Using a large pot, brown the ground pork on medium heat until just done. If desired, drain the fat (I choose not to).
2
To the pot add sesame oil, onion, bell pepper, garlic, and ginger. Saute for 5 minutes or until onions are slightly translucent.
3
Add the broth, cabbage, soy sauce/tamari, salt, and pepper. Mix well to combine.
4
Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted. If needed, season further with additional salt and pepper.
5
Top each bowl with sliced green onions & toasted sesame seeds. For a little spice, add a squirt of sriracha per individual serving.
Nutritional Information
Yield: 6 servings, Serving Size: approx. 1 1/2 cups
Amount Per Serving:
Calories: 255, Total Carbohydrates: 9g, Fiber: 3g, Net Carbohydrates: 6g, Total Fat: 17g, Protein: 16g
Easy to make keto soup that satisfies your hunger for Chinese food!
Every once in a while I get a serious hankering for Chinese food… And that’s when I make this keto Chinese pork egg roll soup. It’s a tasty union of pork, sesame, and ginger that really calms the craving. This soup is hearty and satisfying while keeping carbs low and flavors high. I really like to top mine with toasted sesame seeds, green onions and a squirt of sriracha for an extra kick!
Hip Tips:
- Spice things up by adding a dash of sriracha to your bowl. Sriracha is a spicy sauce made with red chili and garlic that’s commonly served with Vietnamese, Chinese, and Thai cuisine. My favorite brands are Huy Fong and Merfs (I love Merfs variety pack of sauces which includes sriracha).
- If you’re not a pork fan, you may substitute with ground turkey or ground chicken.
- Vegetarians, try using a combination of TVP and finely diced mushrooms in place of the ground pork. I also recommend adding in an extra tablespoon of sesame, avocado, or coconut oil.
Keto Egg Roll Soup
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
This easy to make keto soup really satisfies hunger for Chinese food!
Ingredients
- 1 pound ground pork
- 1 teaspoon sesame oil
- 1 medium yellow onion, diced
- 1 orange bell pepper, cut into thin, short strips (about 1" long)
- 3-4 cloves garlic, finely minced
- 1 - 1 1/2 teaspoons grated ginger
- small head green cabbage, shredded (about 8 cups)
- 6 cups chicken broth
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- green onions, chopped (optional for garnish)
- toasted sesame seeds (optional for garnish)
- sriracha (optional for added heat)
Directions
1
Using a large pot, brown the ground pork on medium heat until just done. If desired, drain the fat (I choose not to).
2
To the pot add sesame oil, onion, bell pepper, garlic, and ginger. Saute for 5 minutes or until onions are slightly translucent.
3
Add the broth, cabbage, soy sauce/tamari, salt, and pepper. Mix well to combine.
4
Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted. If needed, season further with additional salt and pepper.
5
Top each bowl with sliced green onions & toasted sesame seeds. For a little spice, add a squirt of sriracha per individual serving.
Nutritional Information
Yield: 6 servings, Serving Size: approx. 1 1/2 cups
Amount Per Serving:
Calories: 255, Total Carbohydrates: 9g, Fiber: 3g, Net Carbohydrates: 6g, Total Fat: 17g, Protein: 16g
Love soup?! Try our Cauliflower Bacon Chowder!
Used Chinese cabbage and left off the bell pepper and added mushrooms. It was fantastic and didn’t last 2 days for 2 people.
Woohoo! Happy to hear you liked it! I’ll have to try it with Chinese cabbage sometime. 👏
Sooooo good! , even my kids came back for seconds . The sriracha at the end made it have an amazing kick without taking away from the flavor.
We’re so happy your family enjoyed it, Brandon! Thanks so much for taking the time to comment!
Has anyone made this in the instant pot successfully? What steps and times did you use? Please and thank you!