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.
Makes 4 servings
|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 %|
Check out more recipes for Asian