Pork Edamame Soup
TOTAL TIME: Prep: 25 min. Cook: 4 hours 10 min.
YIELD: 6 servings (2-1/4 quarts).
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
Ingredients
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4 teaspoons canola oil
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2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes
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2 medium carrots, cut into 1-inch pieces
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1 medium sweet red pepper, cut into 1-inch pieces
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1 can (8 ounces) sliced water chestnuts, drained
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6 garlic cloves, minced
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2 tablespoons soy sauce
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1 tablespoon hoisin sauce
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1 tablespoon minced fresh gingerroot
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2 teaspoons Sriracha chili sauce
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2 cans (14-1/2 ounces each) chicken broth
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1 package (10 ounces) frozen shelled edamame, thawed
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1 package (3 ounces) ramen noodles
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Thinly sliced green onions, optional
Directions
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1.
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.
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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.
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3.
Serve immediately. If desired, top with green onions.
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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