All the flavor of a takeout egg roll in a cozy bowl: ground pork, coleslaw mix, ginger, and garlic simmered in a savory broth and topped with crispy wonton strips.
1 tablespoon toasted sesame oil
1 pound ground pork
1 small yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 cups low-sodium chicken broth
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
14 ounces coleslaw mix
4 ounces shiitake mushrooms, sliced
4 green onions, sliced
Sriracha (to taste)
12 wonton wrappers, cut into strips
2 tablespoons neutral oil
Heat the oven to 400°F. Toss the wonton strips with oil, spread on a sheet pan, and bake 6 to 8 minutes until golden. Set aside.
Heat the sesame oil in a large pot over medium-high heat. Add the pork and cook, breaking it up, until browned, about 6 minutes. Drain excess fat if needed.
Stir in the onion and cook 3 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
Pour in the broth, soy sauce, and rice vinegar. Bring to a boil, then reduce to a simmer.
Stir in the coleslaw mix and mushrooms. Simmer 5 to 7 minutes until the cabbage is tender but still has a little bite.
Stir in most of the green onions and season with sriracha and more soy sauce to taste. Ladle into bowls and top with wonton strips and the remaining green onions.
Coleslaw mix saves prep time.
Store wonton strips separately.
Use low-sodium broth and soy sauce to control salt.
Skip the wonton strips for a low-carb meal.
Find it online: https://recipeshots.com/egg-roll-soup/