Asian Ramen Noodle Soup


Asian Ramen Noodle Soup

Asian Ramen Noodle Soup

Add some zip to your traditional soup repertoire with this sensational combination of the classic hot and sour soup and egg drop soup. Lean pork provides low-fat protein while the vinegar, sherry and red pepper give this full-flavored soup a kick.

Yield

Makes 4 servings

Ingredients

2 cans (about 14 ounces each) fat-free reduced-sodium chicken broth
4 ounces boneless pork loin, cut into thin strips
3/4 cup thinly sliced mushrooms
1/2 cup firm tofu, cut into 1/4-inch cubes (optional)
3 tablespoons white vinegar
3 tablespoons sherry
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground red pepper
2 ounces uncooked low-fat ramen noodles
1 egg, beaten
1/4 cup finely chopped green onions, green tops only

Preparation

  1. Bring chicken broth to a boil in large saucepan over high heat; add pork, mushrooms and tofu, if desired. Reduce heat to medium-low; simmer, covered, 5 minutes. Stir in vinegar, sherry, soy sauce and pepper.
  2. Return broth mixture to a boil over high heat; stir in ramen noodles. Cook, stirring occasionally, 5 to 7 minutes or until noodles are tender. Slowly stir in egg and green onions; remove from heat. Ladle soup into individual bowls.

Nutritional Information

Serving Size: 3/4 cup soup
Sodium 269 mg
Protein 10 g
Fiber 1 g
Carbohydrate 15 g
Cholesterol 66 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 24 %
Calories 148

Dietary Exchange

Meat 1-1/2
Vegetable 1
Starch 1/2

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