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Egg Roll in a SOUP Bowl (Gluten-free, no grains, dairy, soy)


You've most likely tried egg-roll-in-a-bowl, but have you tried Egg Roll In A SOUP Bowl?? Yes, I made yet another bone broth soup! :) This simple dish is really just my basic egg roll in a bowl recipe added to homemade bone broth and shirataki noodles.


Egg Roll in a SOUP Bowl packs all of the flavor you get in traditional egg rolls without the rolling and frying. Plus, you get the healthy benefits from collagen-filled bone broth!


Egg Roll in a SOUP Bowl (Gluten-free, no grains, dairy, soy)


Shrimp Egg Roll in a Bowl (Gluten-free, no grains, dairy, soy)

Saute veggies, garlic, and ginger, sauces and seasonings until softened. In the meantime, brown meatballs or other mean/seafood (OPTIONAL) in a separate pan.



Egg Roll in a SOUP Bowl (Gluten-free, no grains, dairy, soy)

Remove the veggies from heat. In soup bowls, add a handful of shirataki noodles, top with egg roll mixture and meat/seafood. Garnish with fresh cilantro and sesame seeds. Enjoy!


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Egg Roll in a SOUP Bowl (Gluten-free, no grains, dairy, soy)


INGREDIENTS:

  • 2 T olive oil, divided

  • 3 green onions, chopped (reserve some of the green tops for garnish)

  • 2 cloves garlic, finely chopped

  • 1 T fresh ginger, finely chopped

  • 1 bag coleslaw mix

  • 2 T coconut aminos (if substituting tamari, reduce salt seasoning accordingly)

  • 1 T Worchestershire sauce

  • 2 tsp apple cider vinegar

  • salt and pepper to taste

  • 1 tsp sesame oil

  • 1 lb small meatballs (or protein of choice such as shrimp/tofu)

  • Cilantro for garnish

  • Toasted sesame seeds for garnish (optional)


DIRECTIONS:

  • In a large saute pan over medium heat, drizzle 1 T olive oil and add the green onions Saute 3-4 minutes.

  • Add the garlic, ginger, coleslaw mix, coconut aminos, Worcestershire sauce, apple cider vinegar, salt and pepper, and sesame oil. Stir well, cover, reduce heat to medium-low and cook for 12-15 minutes or until the cabbage is to your preferred tenderness.

  • OPTIONAL: While the veggies are cooking, add 1 T olive oil to a second skillet and warm over medium high heat. Cook meatballs for about 5 minutes, turning often to brown all sides.

  • Remove the veggies from heat.

  • In soup bowls, add a handful of shirataki noodles, top with egg roll mixture and meat/seafood/tofu. Garnish with fresh cilantro and sesame seeds.

  • Enjoy!


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Keywords: Shrimp egg roll in a bowl, Chinese, Asian, salad, cabbage, seafood


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