Description
A 30-minute pork-free egg roll soup that layers brothy depth, savory egg rolls, and tender vegetables in one pot. Perfect for umami lovers.
Ingredients
6 cups pork-free chicken broth
150g tofu, cubed
2 sliced carrots
4 oz dried shiitake mushrooms
4 slit egg rolls
2 tbsp soy sauce
1 tbsp grated ginger
1 tbsp minced garlic
4 oz rice noodles
2 chopped green onions
1 piece kombu seaweed
1/2 cup chopped shallots
12–16 crispy rice cakes (or pappadums)
1 tsp sugar
4 tbsp water (for cornstarch slurry)
1 tbsp cornstarch
Instructions
Boil broth in stockpot until simmering
Blanch dried rice noodles for 2 minutes
Sauté shallots until 50% translucent
Add kombu and simmer 10 minutes
Add tofu, carrots, and mushrooms
Stir in soy sauce, ginger, garlic, and sugar
Deploy slitted egg rolls and crispy rice cakes
Add rice noodles and cook 3 minutes
Mix cornstarch with water (1:1 ratio), stir into soup to thicken
Simmer for 4 minutes until broth becomes glossy
Garnish with green onions
Notes
For authentic texture: substitute wood ear mushrooms for additional crunch
Pappadums can replace crispy rice cakes in a pinch
For best flavor, use homemade pork-free chicken broth
Reduce sodium by using low-sodium broth
- Prep Time: 15
- Cook Time: 15
- Category: Healthy Lunch Ideas for Work & School
- Method: Stewing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3
- Sodium: 680
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 4
- Protein: 18
- Cholesterol: 15