YIELD Makes 4 servings
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.
|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|
|1||tablespoon reduced-sodium soy sauce|
|1/2||teaspoon ground red pepper|
|2||ounces uncooked low-fat ramen noodles|
|1/4||cup finely chopped green onions, green tops only|
- 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.
|Serving Size:||3/4 cup soup|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||24 %|
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