Best Pork Edamame Soup Recipes

PORK EDAMAME SOUP

Pork Edamame Soup image

My husband grew up in a traditional Asian household and gives this soup high marks for authentic taste. I think the Asian hot chili sauce is what makes the dish, but any type of hot sauce would give it a delicious kick! -Kari Sue, Bend, Oregon

Provided by Taste of Home

Categories Lunch

Time 4h35m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 14

Ingredients

4 teaspoons canola oil
2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes
2 medium carrots, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon minced fresh gingerroot
2 teaspoons Sriracha chili sauce
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen shelled edamame, thawed
1 package (3 ounces) ramen noodles
Thinly sliced green onions, optional

Steps:

In a large skillet, heat oil over medium-high heat. Brown pork in batches. Remove to a 5-qt. slow cooker. Stir in the next nine ingredients., 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 noodles are al dente, 10-15 minutes., Serve immediately. If desired, top with green onions.

Nutrition Facts : Calories 455 calories, Fat 23g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1134mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 36g protein.

PORK AND EDAMAME SOUP

Pork and Edamame Soup image

Pretty tasty soup and something different. I found this online courtesy of Better Homes and Gardens. I am estimating prep time and serving size.

Provided by StacyMD187373

Categories Easy

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs boneless pork shoulder
1 tablespoon cooking oil
2 (14 ounce) cans chicken broth
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 (8 ounce) can sliced water chestnuts, drained
1 cup chopped sweet red pepper (1 large)
2 tablespoons light soy sauce
1 tablespoon bottled hoisin sauce
2 teaspoons grated fresh ginger
1/4-1/2 teaspoon crushed red pepper flakes
6 garlic cloves, minced
1 (3 ounce) package ramen noodles, broken (not including seasoning packet)

Steps:

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.
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.

Nutrition Facts : Calories 612, Fat 39.9, SaturatedFat 12.7, Cholesterol 107.5, Sodium 1218.4, Carbohydrate 24.6, Fiber 4.4, Sugar 3.5, Protein 38.5