Sesame Ginger Egg Roll Soup With Green Onion Swirl

Craving the flavors of your favorite egg roll, but looking for something lighter and more comforting? Look no further! This Sesame Ginger Egg Roll Soup with Green Onion Swirl delivers all the deliciousness of an egg roll filling, transformed into a warm, fragrant, and satisfying soup. It’s quicker to make than traditional egg rolls, packed with flavor, and beautifully presented with a striking green onion and sesame oil swirl. This recipe is perfect for a weeknight dinner, a cozy weekend lunch, or when you simply need a little comfort in a bowl. Plus, it’s easily adaptable to your preferences – use tofu for a vegetarian option or chicken for added protein!

What You’ll Need: The Ingredient List

• 1.5 L (6 cups) Halal-Certified Chicken Broth: The foundation of our soup! Using halal-certified broth ensures quality and flavor. You can substitute with vegetable broth for a vegetarian version, but the chicken broth provides a richer, more authentic egg roll flavor.
• 2 cm (1 inch) Fresh Ginger, Thinly Sliced: Fresh ginger is key to that signature warm, slightly spicy flavor. Slicing it thinly allows the ginger to infuse the broth beautifully. Avoid using powdered ginger, as it lacks the same vibrancy.
• 2 Cloves Garlic, Minced: Garlic adds a pungent aroma and savory depth. Freshly minced garlic is always best for maximum flavor.
• 2 tbsp (30 ml) Sesame Oil, Divided: Sesame oil is crucial for that authentic egg roll taste. We’ll use it in two ways – some infused into the broth and some for a flavorful swirl. Be sure to use good quality sesame oil for the best aroma.
• 1 tsp (5 g) Chili Flakes (Optional for Mild Heat): For a touch of warmth, chili flakes add a subtle kick. Adjust the amount to your spice preference, or omit entirely if you prefer a milder soup.
• 2 tbsp (30 ml) Low-Sodium Soy Sauce: Soy sauce provides umami and saltiness. Using low-sodium allows you to control the salt level and enhance other flavors.
• 200 g (7 oz) Firm Tofu, Cubed (or 200 g/7 oz Thinly Sliced Chicken Breast): This is your protein source! Firm tofu holds its shape well in the soup. If using chicken, thinly sliced breast cooks quickly and remains tender.
• 2 Green Onions, White Parts Thinly Sliced; Greens Separated for Garnish: The white parts infuse the broth with a mild onion flavor, while the greens add a fresh, vibrant garnish.
• 2 Large Eggs, Lightly Beaten: The eggs create those delicate, ribbon-like strands that mimic the texture of egg roll wrappers. Beating them lightly ensures they disperse evenly in the broth.
• 1 tbsp (15 ml) Rice Vinegar: Rice vinegar adds a subtle tanginess that balances the richness of the sesame oil and soy sauce.
• Salt and White Pepper, to Taste: Seasoning is essential! White pepper offers a more delicate heat than black pepper, complementing the other flavors.
• 1 tsp (5 g) Toasted Sesame Seeds, for Garnish: Toasted sesame seeds add a nutty flavor and a delightful crunch.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Chicken Broth: Vegetable broth works well for a vegetarian option.
• Firm Tofu: You can use extra-firm tofu, but it may require a slightly longer cooking time.
• Rice Vinegar: If you don’t have rice vinegar, a teaspoon of lemon juice can provide a similar tang.

Detailed Step-by-Step Instructions for Sesame Ginger Egg Roll Soup

1. Prepare the Aromatic Broth: In a large pot (at least 6-quart capacity is recommended), combine the halal-certified chicken broth, thinly sliced ginger, minced garlic, the white parts of the thinly sliced green onions, low-sodium soy sauce, and rice vinegar. Using halal broth ensures the recipe is accessible to a wider range of dietary preferences. Bring the mixture to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to low and allow the broth to simmer gently for 5 minutes. This simmering period is crucial; it allows the flavors of the ginger, garlic, and green onion to fully infuse into the broth, creating the foundational flavor profile of the soup.
2. Infuse the Garlic-Chili Sesame Oil: While the broth is simmering, prepare the flavorful oil that creates the signature swirl. In a small skillet, heat 1 tablespoon (15 ml) of sesame oil over low heat. Low heat is essential to prevent burning the garlic. Add the minced garlic and chili flakes (if using) to the warm oil. Cook for only about 30 seconds, or until the garlic becomes fragrant. Be careful not to brown the garlic, as this will make it bitter. Remove the skillet from the heat immediately to stop the cooking process. Set aside to cool slightly. This infused oil is a key element, adding both flavor and visual appeal.
3. Cook the Protein: Add the cubed firm tofu (or thinly sliced chicken breast) to the simmering broth. If using chicken, ensure it’s fully cooked through. Cook the tofu or chicken for approximately 3-4 minutes, or until the tofu is heated through and slightly softened, or the chicken is cooked and no longer pink. The protein adds substance and texture to the soup.
4. Create the Egg Ribbons: Reduce the broth to a gentle simmer – a very light bubbling is ideal. This prevents the eggs from cooking too quickly and becoming rubbery. Using a ladle, slowly and steadily stream the lightly beaten eggs into the simmering broth while simultaneously and gently stirring the broth in a circular motion with your other hand. The circular motion is vital; it encourages the egg to spread out and form delicate, ribbon-like strands that resemble the wrappers of egg rolls.
5. Season to Perfection: Once the egg ribbons are formed, taste the soup carefully. Adjust the seasoning with salt and white pepper to your liking. White pepper offers a more subtle heat than black pepper and complements the other flavors beautifully. Remember that soy sauce already contributes saltiness, so add salt cautiously. Turn off the heat under the pot.
6. Assemble and Swirl: Ladle the hot soup into shallow bowls. Shallow bowls allow for better presentation of the swirl. Drizzle approximately 1 tablespoon (15 ml) of the warm garlic-chili sesame oil in a graceful spiral across the surface of each bowl. Use a spoon or a chopstick to create an artistic amber ribbon.
7. Garnish and Serve: Finish each bowl with a sprinkle of the reserved green-onion greens and toasted sesame seeds. The green onions provide a fresh, vibrant contrast in color and flavor, while the sesame seeds add a nutty aroma and a pleasant textural element. Serve immediately while hot, allowing diners to fully appreciate the fragrant broth, silky egg ribbons, and the striking oil swirl.

Choosing the Right Tofu for Your Soup

The type of tofu you choose significantly impacts the texture of your Sesame Ginger Egg Roll Soup. While firm tofu is recommended in the recipe, you can experiment with extra-firm tofu for a chewier bite. Silken tofu is not recommended, as it will disintegrate in the broth. Pressing the firm tofu before cubing it helps remove excess water, allowing it to absorb more of the flavorful broth. To press tofu, wrap it in paper towels and place a heavy object (like a cast-iron skillet or a stack of books) on top for at least 30 minutes.

The Importance of Sesame Oil Quality

Sesame oil is a star ingredient in this soup, contributing a distinctive nutty aroma and flavor. There are two main types of sesame oil: light and dark. Light sesame oil is more neutral in flavor and is often used for cooking at higher temperatures. Dark sesame oil, like the one used in this recipe, has a richer, more intense flavor and is best used as a finishing oil, drizzled over dishes just before serving. Investing in a high-quality dark sesame oil will elevate the overall flavor of your soup.

Why This Soup Works: A Flavor Harmony

Sesame Ginger Egg Roll Soup isn’t just a clever imitation of egg roll flavors; it’s a carefully balanced combination of tastes and textures. The warm, savory broth, infused with ginger and garlic, provides a comforting base. The soy sauce adds umami, while the rice vinegar provides a subtle tang. The egg ribbons create a silky mouthfeel, and the sesame oil adds richness and aroma. The chili flakes (optional) introduce a gentle heat that complements the other flavors. This soup is a testament to how a few simple ingredients, when combined thoughtfully, can create a truly satisfying and flavorful experience.

Variations and Additions

Feel free to customize this soup to your liking! Consider adding:

• Vegetables: Sliced mushrooms, shredded carrots, or baby bok choy can add extra nutrients and texture.
• Protein: Shrimp or thinly sliced pork can be substituted for the tofu or chicken.
• Spice: Increase the amount of chili flakes or add a dash of sriracha for a spicier soup.
• Herbs: A sprinkle of chopped cilantro can add a fresh, vibrant flavor.

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time?

While the soup is best served immediately, you can prepare the broth ahead of time and store it in the refrigerator for up to 3 days. Add the tofu/chicken and eggs just before serving.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free, provided you use a gluten-free soy sauce (tamari).

Can I use store-bought chicken broth?

Yes, store-bought chicken broth is convenient. However, homemade broth will always yield the best flavor.

Enjoy this comforting and flavorful Sesame Ginger Egg Roll Soup with Green Onion Swirl! Don’t forget to save this recipe to your Pinterest board for easy access later.

Sesame Ginger Egg Roll Soup With Green Onion Swirl

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• Author: Samantha Hayes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

Enjoy a lighter take on egg rolls with this comforting Sesame Ginger Egg Roll Soup. It’s a quick and flavorful meal packed with aromatic broth, delicate egg ribbons, and a beautiful green onion swirl.

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Ingredients

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• 6 cups (1.5 L) halal-certified chicken broth
• 1 inch (2 cm) fresh ginger, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp (30 ml) sesame oil, divided
• 1 tsp (5 g) chili flakes (optional)
• 2 tbsp (30 ml) low-sodium soy sauce
• 7 oz (200 g) firm tofu, cubed, or thinly sliced chicken breast
• 2 green onions, white parts sliced, greens reserved
• 2 large eggs, lightly beaten
• 1 tbsp (15 ml) rice vinegar
• Salt and white pepper to taste
• 1 tsp (5 g) toasted sesame seeds

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Instructions

1. Prepare Aromatic Broth: Combine broth, ginger, garlic, green onion whites, soy sauce, and vinegar; simmer for 5 minutes.
2. Infuse Sesame Oil: Heat sesame oil, garlic, and chili flakes; cool slightly.
3. Cook Protein: Add tofu or chicken to broth; cook until heated through.
4. Create Egg Ribbons: Slowly stream beaten eggs into simmering broth while stirring.
5. Season to Perfection: Adjust seasoning with salt and white pepper.
6. Assemble and Swirl: Ladle into bowls; drizzle with sesame oil.
7. Garnish and Serve: Sprinkle with green onion greens and sesame seeds.

Notes

For a vegetarian option, use vegetable broth. Pressing the tofu before cubing helps it absorb more flavor. Use high-quality dark sesame oil for the best aroma.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Simmer
• Cuisine: Asian

Nutrition

• Serving Size: 1.5 cups
• Calories: 250 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 70 mg