My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It’s good with mushroom flavored ramen noodles, too. —Eleanor Niska, Twin Falls, Idaho
Pork Noodle Soup
Pork Noodle Soup
Prep Time
10 min
Cook Time
20 min
Yield
10 servings (2-1/2 quarts)
Ingredients
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 7 cups water
- 1-1/2 cups cut fresh asparagus (1-inch pieces)
- 1/2 cup chopped cabbage
- 1-1/2 teaspoons minced fresh parsley
- 3/4 teaspoon dried tarragon
- Dash cayenne pepper, optional
- 2 packages (3 ounces each) pork ramen noodles
- 2 cups cubed cooked pork
Directions
- In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and, if desired, cayenne. Bring to a boil.
- Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.
Nutrition Facts
1 cup: 116 calories, 5g fat (2g saturated fat), 25mg cholesterol, 205mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 9g protein.
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