Save on Pinterest

Pork Noodle Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 cayenne if desired. 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, for 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.

Recommended Video