Egg Roll Soup Bowl

Souped, not fried!

If the thought of an un-fried egg roll chips away a tiny piece of your soul, hear me out. An egg roll in soup form is crazy delish.

Also, you can’t really fry soup so…

Let’s Spoon

You might be a fan of the very popular egg roll inna bowl concept that is basically egg roll filling fried in a skillet. I am also a fan, but I’ve put my dry egg roll bowl on pause because egg roll soup is what my cold bones are craving at the moment.

Hot soup with zero guilt? Gimmie. 

This soup has a boatload of vegetation, plus the sweet and spicy kick of ginger and crushed red pepper. For all my vegetarian pals out there, it also has hunks of organic tofu for tons of protein with very few carbs (hooray!) or you could sub your fave protein if tofu isn’t your jam.

Other things this soup has:

• A ton of vitamins
• Lots-o-fiber 💩
• Probably antioxidants
• Street cred 

And a bunch of other great things!

Let’s get some.

Vegetarian Egg Roll Soup
{Low Carb & Vegan!}

Unwrapped, unrolled, and ready to slurp!

Pin It! 📌

Bean Sprouts 👆 might not be “necessary” but they
give this soup something extra.

I use fresh but you could totally crack open a can and toss it in.
Just drain it’s briny liquid first.

I also have no shame in using pre-minced garlic and ground ginger.
I have other important things to do.
I can’t be chopping and grating
things forever. 

I shredded my own cabbage but only because I saved so much time
not chopping garlic…

Look how brothy and beautiful!

I hope someday I too can be described as brothy and beautiful. #goals

Continue to Content

Vegetarian Egg Roll Soup {Low Carb, Vegan!}

Yield: 8 cups

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

It's like an egg roll in a bowl...of soup!

Print

Ingredients

• 1/2 cup White Onion, diced
• 1/2 cup Carrot, diced
• 1 medium stalk Celery, diced
• 4 oz Extra Firm Organic Tofu, cubed*
• 2 cloves Garlic, minced
• 1 tbsp Sesame Oil
• 2 cups Shredded Cabbage, about 1/2 small head
• 1 tsp ground Ginger
• 5 cups Low Sodium Vegetable Broth
• 1/8-1/4 cup Liquid Aminos or Low Sodium Soy Sauce**
• 1/2 cup Bean Sprouts
• Chopped Green Onion & Crushed Red Pepper to garnish

Instructions

1. In a large soup pot saute onions, carrots, celery, garlic, and tofu in 1 tsp sesame oil.
2. Once the onion is translucent, add shredded cabbage, broth, ginger, and coconut aminos and bring to a simmer.
3. Cook covered over medium heat for 20 minutes, stirring occasionally.
4. Once the cabbage is tender, add the bean sprouts and cook for an additional five minutes.
5. Serve hot!

Notes

*I used pre-cubed tofu that does not need to be pressed. If using a block of tofu, wrap the block in a clean towel and gently press the water out. Dice and continue!
**I love a strong broth on the saltier side but if you prefer a more mild broth, 1/8 cup Liquid Aminos is for you!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bragg Natural Liquid Aminos 16oz

Nutrition Information

Amount Per Serving Calories 77Total Fat 3gCarbohydrates 8gFiber 2gProtein 3g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous