Pork Edamame Soup Recipe



Pork Edamame Soup Recipe

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 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

How To Make Pork Edamame Soup :
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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