Pork Noodle Soup Recipe

By traciesparks

My daughter created this soup when she needed to use up some leftover pork," explains Eleanor Niska from Twin Falls, Idaho. "More water can be used for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too."

Ingredients

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 7 cups water
• 1-1/2 cups cut fresh asparagus (1-inch pieces)
• 1/2 cup chopped cabbage
• 1-1/2 teaspoons minced fresh parsley
• 3/4 teaspoon dried tarragon
• Dash cayenne pepper, optional
• 2 packages (3 ounces each) pork ramen noodles
• 2 cups cubed cooked pork

Preparation

Step 1

In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil.

Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through. Yield: 10 servings (2-1/2 quarts).



Nutrition Facts: 1 serving (1 cup) equals 116 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 205 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.

Pork Noodle Soup published in Quick Cooking March/April 2005, p48