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

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)

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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