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Asian Ramen Noodle Soup
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.
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 |
This recipe appears in:
Asian
