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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Pretty tasty soup and something different. I found this online courtesy of Better Homes and Gardens. I am estimating prep time and serving size. 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) |
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.
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