Pork and Edamame Soup
Warm up with a comforting bowl of Pork and Edamame Soup, a flavorful fusion of tender pork shoulder, protein-packed edamame, and a medley of aromatic vegetables simmered in a rich soy-infused broth. This hearty soup balances the umami flavors of soy sauce and sesame oil with the bright freshness of ginger and garlic for a perfectly savory bite. Loaded with carrots, celery, and spring onions, it’s a wholesome, nutrient-packed meal that comes together in under an hour. Perfect for cozy dinners or meal prep, this one-pot wonder is as satisfying as it is simple to make. Serve it steaming hot and savor the comforting goodness in every spoonful.
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Recipe Information
Ingredients
- 500 g pork shoulder
- 250 g edamame (shelled)
- 1 onion
- 3 garlic cloves
- 15 g ginger (fresh)
- 1 carrot
- 1 celery stalk
- 1 L chicken or vegetable stock
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp vegetable oil
- 2 spring onions
Instructions
Cut the pork shoulder into bite-sized pieces and season lightly with salt and pepper.
Finely dice the onion, mince the garlic, and grate the ginger. Thinly slice the carrot and celery. Set all the prepped vegetables aside.
Heat the vegetable oil in a large pot over medium heat. Once hot, add the pork pieces and sear them until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent, about 3-4 minutes.
Add the sliced carrot and celery to the pot. Cook for an additional 2-3 minutes, stirring occasionally.
Return the seared pork to the pot, then pour in the chicken or vegetable stock. Stir in the soy sauce and sesame oil. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover the pot partially with a lid and let the soup simmer for 30 minutes, until the pork is tender and the flavors are well combined.
Add the shelled edamame to the soup and cook for another 5 minutes.
Taste the soup and adjust the seasoning with additional salt or soy sauce, if needed.
Ladle the soup into bowls and garnish with finely chopped spring onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 6380 mg | 277% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 19.2 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4201 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
