Pork and Edamame Soup

Ingredients

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


Directions

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