PORK CHOP SUEY SOUP

Pork Chop Suey Soup image

Provided by Dawn Whitted

Time 4h20m

Number Of Ingredients 16

1 lb pork roast, loin end (could use chicken or beef)
1 medium onion, sliced
2 stalk(s) celery
2 stalk(s) carrots, shredded
4 green onions
1 can(s) mushrooms, slices
1 can(s) green beans french cut
1 can(s) bamboo shoots, chopped
1 can(s) water chestnuts, chopped
1 Tbsp chicken base
1 1/2 Tbsp garlic and herb seasoning
1 box chicken stock, no salt
1 bottle soy sauce
2 pkg ramen noodles (chicken & oriental flavored)
1 pkg chow mein noodles
1 Tbsp garlic chili paste optional but well worth it

Steps:

1. Shake about 1 1/2 tablespoon of soy sauce along with the garlic & herb seasoning blend over the pork roast then marinade for 30 minutes or an hour in refrigerator.
2. Meanwhile slice all raw vegetables into 1/2 inch pieces so they are bite size (similar to Chinese style stir fry) and add to the slow cooker reserving 1T green onion for garnish. Add canned green beans, water chestnuts, bamboo shoots etc.
3. Heat large skillet on stove top and add 2 T canola or sesame oil then sear marinated pork roast on all sides. This takes 3-5 minutes each side to begin browning each side. Nestle roast into veggies in slow cooker.
4. Add chicken stock, chicken base, both ramen seasoning packets an additional 2 tablespoons of soy sauce & garlic chili paste to slow cooker and place lid on. Cook on low 4-6 hours.
5. 30 minutes before serving remove roast and slice into bite size pieces and add back into slow cooker. Break up ramen noodles and add them to the slow cooker, cover and let cook for an additional 30 minutes to cook noodles through. Serve garnished with additional soy sauce if you like, chow mein noodles and green onions.