How to Make Pork and Edamame Soup

Ingredients

• 2 lb boneless pork shoulder roast
• 1 Tbsp vegetable oil
• 14.5 oz cans reduced-sodium chicken broth
• 8 oz can sliced water chestnuts, drained
• 1 large red sweet pepper, chopped (1 cup)
• 2 Tbsp reduced-sodium soy sauce
• 1 Tbsp bottled hoisin sauce
• 2 tsp grated fresh ginger
• ¼ tsp crushed red pepper
• 6 cloves garlic, minced (1 Tbsp.)
• 12 oz package frozen sweet soybeans (edamame)
• 3 oz package ramen noodles, broken
• ¼ cup sliced green onions (2)

1. Trim fat from roast. Cut roast into 1-inch 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 3-½- to 4-½-quart slow cooker. Stir in broth, water chestnuts, sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-½ 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.