Pork and Edamame Soup
Enjoy this Asian-influenced soup with good taste and good nutrition in mind--the edamame (green soybeans)--are a great source of soy. Use the slow cooker for added convenience.
Ingredients
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2 pounds boneless pork shoulder roast
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1 tablespoon cooking oil
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2 14-ounce cans chicken broth
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1 12-ounce package frozen edamame (green soybeans)
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1 8-ounce can sliced water chestnuts, drained
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1 cup chopped red sweet pepper (1 large)
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2 tablespoons light soy sauce
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1 tablespoon bottled hoisin sauce
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2 teaspoons grated fresh ginger
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1/4 to 1/2 teaspoon crushed red pepper
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6 cloves garlic, minced
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1 3-ounce package ramen noodles, broken
Directions
1.
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.
2.
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.
3.
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. Makes 6 servings.
Nutrition information
Calories 400, Total Fat 15 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 111 mg, Sodium 906 mg, Carbohydrate 22 g, Total Sugar 3 g, Fiber 7 g, Protein 41 g. Daily Values: Vitamin A 0%, Vitamin C 85%, Calcium 8%, Iron 23%. Exchanges: Starch 1.5, Lean Meat 3.5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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