Food

CrockPot Pork and Edamame Soup

I really enjoyed this soup. I make soups and chilis quite often (especially during the cold Buffalo winter!), but I believe this is my first time making an Asian-inspired version.

The next time I make this, I’d add a little more spice and/or heat — I thought it could use a little more…something. I’d probably add more red pepper flakes and maybe a few teaspoons of sriracha or chili garlic sauce.

CrockPot Pork & Edamame Soup with Rice Noodles

CrockPot Pork and Edamame Soup
(Adapted from Better Homes & Gardens)

Makes 6 servings

  • 2 lbs boneless pork tenderloin (or shoulder roast), trimmed of visible fat and cut in bite-size pieces
  • 1 Tbsp oil (I used olive)
  • 4 cups (or 32 oz container) chicken broth
  • 12-oz package frozen edamame
  • 8-oz can sliced water chestnuts, drained
  • 1 red bell pepper, chopped
  • 2 Tbsp tamari (or coconut aminos / soy sauce)
  • 1 Tbsp bottled hoisin sauce (I substituted hot sauce and a teaspoon of molasses)
  • 2 teaspoons minced ginger (I used jarred)
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cloves garlic, minced
  • Salt and pepper, to taste
  • 8 oz rice noodles (your choice), cooked

In a large skillet, brown the meat over high heat (I did half at a time) in hot oil. Transfer to CrockPot. Add remaining ingredients (EXCEPT noodles).

Cover and cook on Low for 7-8 hours or High for 3 1/2 to 4 hours. Stir in cooked noodles. (My rice noodles were in long strands so I chopped them into bite-size pieces using kitchen shears.)

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