MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork & Edamame Soup
 Categories: Pork, Vegetables, Chilies, Pasta
      Yield: 9 Servings
 
      2 lb Boneless pork roast
      1 tb Vegetable oil
     29 oz (2 cans) chicken broth
      8 oz Can sliced water chestnuts;
           - drained
      1 lg Red bell pepper; chopped
      2 tb Soy sauce
      1 tb Bottled hoisin sauce
      2 ts Grated fresh ginger
    1/2 ts Crushed red pepper
      6 cl Garlic; minced
     12 oz Package frozen sweet
           - soybeans (edamame)
      3 oz Package ramen noodles;
           - broken *
    1/4 c  Sliced green onions
 
  Trim fat from roast. Cut roast into 1" pieces. In a large
  skillet brown meat, half at a time, in hot oil over
  medium-high heat. Drain off fat. Transfer meat to a 3 1/2
  to 4 1/2 quart slow cooker. Stir in broth, 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 edamame and ramen noodles (reserve seasoning packet for
  another use). Cover and cook for 5 minutes more. Top each
  serving with sliced green onions.
  
  TIP: If desired, replace ramen with 6 ounces fresh noodles
  and add a poached egg to the soup.
  
  Family Circle | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
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