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.