Ingredient Checklist


Instructions Checklist
  • 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 1/2- to 4 1/2-quart slow cooker. Stir in broth, water chestnuts, sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic.

Instructions Checklist
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 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.


If desired, replace ramen with 6 ounces fresh noodles and add a poached egg to the soup.

Nutrition Facts

275 calories; 11 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 65 mg cholesterol; 473 mg sodium. 396 mg potassium; 14 g carbohydrates; 3 g fiber; 3 g sugar; 27 g protein; 0 g trans fatty acid; 583 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 3 mg iron;