Pork and Edamame Soup

By Hester

Ingredients

• 2 lbs. boneless pork shoulder
• 1 Tbsp. vegetable oil
• 2 - 14 oz. cans chicken broth
• 1 - 12 ox pkg frozen shelled edamame
• 1 - 8 oz. can sliced water chestnuts, drained
• 1 cup shopped red seet pepper
• 2 Tbsp. light soy sauce
• 1 Tbsp. bottled hoisin sauce
• 2 tsp. grated fresh ginger
• 1/4 tsp. crushed red pepper
• 6 cloves garlic, minced
• 1 - 3 oz. pkg. ramen noodles, broken

Details

Servings 6
Preparation time 25mins
Cooking time 420mins

Preparation

Step 1

Trim fat from meat. Cut meat into 1-inch pices. Ina large skillet heat oil over medium heat. Brown meat, half at a time in hot oil. Drain off fat.

Transfer meat to slow cooker. Stir in broth, edamame, water chestnuts, sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper and garlic.

Cover and cook on low=heat setting for 7 to 8 hours or on high for 3 to 4 hours. Skim off fat. Stir in ramen noodles, reserve seasoning packet for another use. Cover and cook for 5 minutes more.