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Pork Edamame Soup

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
  • Total Time
    Prep: 25 min. Cook: 4 hours 10 min.
  • Makes
    6 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
  • 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.
    Nutrition 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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    • punkyandgeorge90
      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!