Asian Ramen Noodle Soup
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Asian Ramen Noodle Soup
YIELD Makes 4 servings
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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.
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:
- 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.
- 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.
This recipe appears in:
Asian
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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