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Pork Noodle Soup

 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 ServingsPrep/Total Time: 30 min.


  • 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


  • 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).
Nutritional Facts: 1 serving (1 cup) equals 116 calories,

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Pork Noodle Soup (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 25 mg cholesterol, 205 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.