08 January 2011



This is a soup I made on New Year's Day. I was trying to keep with the tradition of eating pork and cabbage on New Year's Day, so I made this pork soup and then a cabbage side dish. I got this recipe from Food.com, but it's originally from Better Homes and Gardens.


Slow Cooker Pork and Edamame Soup

Ingredients:
2 lbs. boneless pork, cut into ½” cubes
1 tbsp oil
3 cups chicken broth
1 (12 oz.) package frozen edamame, thawed and shelled
1 (8 oz.) can sliced water chestnuts, drained
2 tbsp light soy sauce
1 tbsp hoisin sauce
2 tsp fresh ginger, grated
½ tsp crushed red pepper flakes
6 garlic cloves, thinly sliced
1 (3 oz.) package ramen noodles, broken (discard seasoning packet)

Directions:
Place pork in slow cooker. Stir in chicken broth, edamame, water chestnuts, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours. Skim off fat. Stir in ramen noodles. Cover and cook for 5 minutes more.

Makes 6 servings.

Nutrition Facts
Serving Size: 1 (440 g)
Servings Per Recipe: 6
Calories 613.4
Fat 40.1g
Saturated Fat 12.6g
Cholesterol 107.5mg
Sodium 1103.4mg
Carbohydrate 24.9g
Fiber 4.0g
Protein 38.3g


This was really good. I liked it a lot, but Jim went so far as to say that it is the best soup he's ever had. Wow!

I only changed a few things. It originally called for the pork to be in 1" cubes, but I thought the chunks were a little big, so next time I will do ½” cubes. Also, it called for browning the pork in a skillet before adding to the slow cooker. I didn't really think that was necessary, so I tried it without and it was just fine. Maybe not as pretty, but I don't care.

Other than that, I didn't really change much. It called for a red bell pepper, which I left out because of personal preference, but if you like peppers you should add it because it will brighten the color a bit.

I'm sure I'll be making this soup many more times in the future, based on Jim's review!


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