Pork Edamame Soup

• 4 teaspoons canola oil
• 2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes
• 2 medium carrots, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 can (8 ounces) sliced water chestnuts, drained
• 6 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons Sriracha chili sauce
• 2 cans (14-1/2 ounces each) chicken broth
• 1 package (10 ounces) frozen shelled edamame, thawed
• 1 package (3 ounces) ramen noodles
• Thinly sliced green onions, optional

1. In a large skillet, heat oil over medium-high heat. Brown pork in batches. Remove to a 5-qt. slow cooker. Stir in the next nine ingredients.
2. Cook, covered, on low until meat and vegetables are tender, 4-5 hours. Stir in edamame. Break up noodles slightly; stir into soup, discarding or saving seasoning packet for another use. Cook, covered, on low until noodles are al dente, 10-15 minutes.
3. Serve immediately. If desired, top with green onions.

canola oil, pork, carrots, sweet red pepper, water chestnuts, garlic, soy sauce, hoisin sauce, fresh gingerroot, chili sauce, chicken broth, ramen noodles, green onions

Taken from www.tasteofhome.com/recipes/pork-edamame-soup/ (may not work)