Pork Edamame Soup Recipe
Pork Edamame Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours 10 min.

Ingredients

  • 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

Directions

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.

Test Kitchen tips
  • Adding the edamame toward the end of cooking keeps the color brighter.
  • Cooking the pork in batches keeps the pan from being too crowded. Overcrowding creates steam that prevents the meat from browning.
  • Health Tip: If this soup is too rich for your diet, use pork shoulder instead of pork ribs. It’s leaner, but will still cook up tender and flavorful.
    Originally published as Pork Edamame Soup in Simple & Delicious April/May 2018

    Nutritional Facts

    1-1/2 cups: 455 calories, 23g fat (7g saturated fat), 90mg cholesterol, 1134mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 36g protein.

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    • 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
    1. 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.
    2. 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.
    3. Serve immediately. If desired, top with green onions. Yield: 6 servings.

    Test Kitchen tips
  • Adding the edamame toward the end of cooking keeps the color brighter.
  • Cooking the pork in batches keeps the pan from being too crowded. Overcrowding creates steam that prevents the meat from browning.
  • Health Tip: If this soup is too rich for your diet, use pork shoulder instead of pork ribs. It’s leaner, but will still cook up tender and flavorful.
    Originally published as Pork Edamame Soup in Simple & Delicious April/May 2018

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