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Pork and Edamame Soup


Chunks of tender pork add filling protein to this ginger-spiced, Asian-inspired soup.

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Rate this recipe 4.4/5 (14 Votes)


  • 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



Step 1

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.

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