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Pork Noodle Soup
My daughter created this soup when she needed to use up some leftover pork. 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. —Eleanor Niska, Twin Falls, Idaho
10 Servings
Prep/Total Time: 30 min.
Ingredients
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon minced garlic
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 celery and onion in oil until tender. Add
garlic; cook 1 minute longer. 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 pan. Bring to a boil. Reduce heat; simmer,
uncovered, for 3-5 minutes or until the noodles and vegetables are
tender. Add pork; heat through. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts:
1 serving (1 cup) equals 116 calories,
© Taste of Home 2013
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Pork Noodle Soup
(continued)
Nutrition Facts:
5 g fat (2 g saturated fat), 25 mg cholesterol, 205 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.
© Taste of Home 2013