Pork and Edamame Soup
Chunks of tender pork add filling protein to this ginger-spiced, Asian-inspired soup.
- 2 pounds boneless pork shoulder roast
- 1 tablespoon cooking oil
- 2 14 ounce can chicken broth
- 1 12 ounce package frozen edamame (green soybeans)
- 1 8 ounce can sliced water chestnuts, drained
- 1 cup chopped red sweet pepper (1 large)
- 2 tablespoons light soy sauce
- 1 tablespoon bottled hoisin sauce
- 2 teaspoons grated fresh ginger
- 1/4 - 1/2 teaspoon crushed red pepper
- 6 cloves garlic, minced
- 1 3 ounce package ramen noodles, broken
1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.
2. Place meat in a 3-1/2- or 4 -1/2-quart slow cooker. Stir in chicken broth, edamame, water chestnuts, sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Skim off fat. Stir in ramen noodles (reserve seasoning packet for another use). Cover and cook for 5 minutes more. Makes 6 servings.