Pork Edamame Soup

PREP: 25 min. • COOK: 4 hours 10 min. MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

My hus­band grew up in a tra­di­tional Asian house­hold and gives this soup high marks for au­then­tic taste. If you aren’t into Sriracha, any type of hot sauce would give it a de­li­cious kick! —Kari Sue, Bend, OR

4 tsp. canola oil

2 lbs. bone­less coun­try-style pork ribs, trimmed, cut into

1-in. cubes

2 medium car­rots, cut into 1-in. pieces

1 medium sweet red pep­per, cut into 1-in. pieces

1 can (8 oz.) sliced wa­ter ch­est­nuts, drained

6 gar­lic cloves, minced

2 Tbsp. soy sauce

1 Tbsp. hoisin sauce

1 Tbsp. minced fresh gin­ger­root

2 tsp. Sriracha Asian hot chili sauce

2 cans (141/2 oz. each) chicken broth

1 pkg. (10 oz.) frozen shelled edamame, thawed

1 pkg. (3 oz.) ra­men noo­dles

Sliced green onions, op­tional

1. In a large skil­let, heat the oil over medium-high heat. Brown pork in batches. Re­move to a 5-qt. slow cooker. Stir in all of the re­main­ing in­gre­di­ents ex­cept edamame, ra­men noo­dles and green onions.

2. Cook, cov­ered, on low un­til meat and veg­eta­bles are ten­der, 4-5 hours. Stir in edamame. Break up noo­dles slightly; stir into soup, dis­card­ing or sav­ing sea­son­ing packet for an­other use. Cook, cov­ered, on low un­til the noo­dles are al dente, 10-15 min­utes.

3. Serve im­me­di­ately. If de­sired, top with green onions.

PER SERV­ING 455 cal., 23g fat (7g sat. fat), 90mg chol., 1134mg sod., 25g carb. (6g sug­ars, 4g fiber), 36g pro.


• Ad­ding the edamame to­ward the end of cook­ing keeps the color brighter.

• Cook­ing the pork in batches will help keep the pan from be­ing too crowded. Over­crowd­ing cre­ates steam, which pre­vents the meat from brown­ing.

HEALTH TIP If this soup is too rich for your diet, use pork shoul­der in­stead of pork ribs. It’s leaner but will still cook up ten­der and fla­vor­ful.

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