Asian Ramen Noodle Soup Photo
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.


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


  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.
This recipe appears in: Asian
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
Meat 1-1/2
Vegetable 1
Starch 1/2
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