Pork and Edamame Soup


2 pounds boneless pork shoulder roast
1 Tbsp cooking oil
4 cups 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 Tbsp soy sauce
1 Tbsp bottled hoisin sauce
2 tsp grated fresh ginger
1/2 tsp crushed red pepper
6 cloves garlic, minced
1 3-ounce package ramen noodles, broken
salt and pepper to taste


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.

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. Salt and pepper to taste.

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.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green
Sunday Night = Soup Night

1 comment:

Debbie @ Easy Natural Food said...

Wow, that looks really tasty! I'd probably skip the edamame because I don't eat unfermented soy, but I'm sure that wouldn't affect the flavor. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!