Pork Noodle Soup
Quick Cooking
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"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).