My husband grew up in a traditional Asian household and gives this soup high marks for authentic taste. I think the Asian hot chili sauce is what makes the dish, but any type of hot sauce would give it a delicious kick! —Kari Sue, Bend, Oregon
Recommended: Spring-ish Recipes to Make In April
VERIFIED BY Taste of Home Test Kitchen
- 4 teaspoons canola oil
- 2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes
- 2 medium carrots, cut into 1-inch pieces
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 can (8 ounces) sliced water chestnuts, drained
- 6 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons Sriracha Asian hot chili sauce
- 2 cans (14-1/2 ounces each) chicken broth
- 1 package (10 ounces) frozen shelled edamame, thawed
- 1 package (3 ounces) ramen noodles
- Thinly sliced green onions, optional
- In a large skillet, heat oil over medium-high heat. Brown pork in batches. Remove to a 5-qt. slow cooker. Stir in all remaining ingredients except edamame, noodles and green onions.
- Cook, covered, on low until meat and vegetables are tender, 4-5 hours. Stir in edamame. Break up noodles slightly; stir into soup, discarding or saving seasoning packet for another use. Cook, covered, on low until noodles are al dente, 10-15 minutes.
- Serve immediately. If desired, top with green onions. Yield: 6 servings.
Originally published as Pork Edamame Soup in Simple & Delicious April/May 2018