Pork Edamame Soup
Total TimePrep: 25 min. Cook: 4 hours 10 min.
Makes6 servings (2-1/4 quarts)
- 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 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 the next nine ingredients.
- 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.
Test Kitchen tips
Nutrition Facts1-1/2 cups: 455 calories, 23g fat (7g saturated fat), 90mg cholesterol, 1134mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 36g protein.
Dec 21, 2019
The first time I made this, I followed the recipe exactly and I liked it, but I wanted more flavor. So , the next time I made it, I added salt and pepper to the pork before I browned it, then I added about 1/8 tsp of Chinese five spice powder to the sauce. These small changes really "woke" up the flavor. I love it now!