Pork Edamame Soup
PREP: 25 min. • COOK: 4 hours 10 min. MAKES: 6 servings
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
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.
TEST KITCHEN TIPS
• 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.