Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 116
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 25 mg
  • Sodium:
  • 205 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 1 g
  • Protein:
  • 9 g


Egg Drop Soup

“We start many stir-fry meals with this easy Egg Drop Soup, which cooks in just minutes flat," writes Amy... View this recipe »


 

Mom's Dash

My mother was a great cook and passed down many of her favorite recipes to me. But some call for a "pinch" of... Read more »


Oil Explanation

Will you explain the difference between olive oil, virgin olive oil and extra-virgin olive oil? —P.G.,... Read more »

Pork Noodle Soup

Quick Cooking
Try a FREE ISSUE of Simple & Delicious!

"My daughter created this soup when she needed to use up some leftover pork," explains Eleanor Niska from Twin Falls, Idaho. "More water can be used for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too."

SERVINGS: 10

CATEGORY: Soup

METHOD:

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 7 cups water
  • 1-1/2 cups cut fresh asparagus (1-inch pieces)
  • 1/2 cup chopped cabbage
  • 1-1/2 teaspoons minced fresh parsley
  • 3/4 teaspoon dried tarragon
  • Dash cayenne pepper, optional
  • 2 packages (3 ounces each) pork ramen noodles
  • 2 cups cubed cooked pork

Directions:

In a Dutch oven, saute the celery, onion and garlic in oil until tender. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil.
    Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the kettle. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add the pork; heat through. Yield: 10 servings (2-1/2 quarts).


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer