Egg Roll Soup

Where This Goes Wrong

Shred the cabbage finely so it softens in the time the soup takes.

If you like more heat, add a pinch of chilli flakes with the garlic.

Taste the broth before adding soy sauce; stock brands differ in salt.

Cooking Egg Roll Soup

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1. Heat the sunflower oil in a large pot over medium-high heat. Cook the turkey for 5 minutes, breaking it up, until no pink remains. Add the garlic and ginger and cook for 1 minute.

   Mark done Start 5 min timer

2. Add the cabbage in handfuls, letting each wilt before adding the next. Add the carrots and the stock and bring to a simmer.

   Mark done

3. Cook for 8 minutes, until the cabbage is tender. Stir in the soy sauce, rice vinegar and pepper.

   Mark done Start 8 min timer

4. Ladle into bowls and top with the spring onions and a few drops of the sesame oil.

   Mark done

After You've Cooked It

Keeps in the fridge for up to 3 days. Reheat gently.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Steamed edamame
• A cucumber salad
• A small portion of brown rice

Common Questions About Egg Roll Soup

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.