Easy Asian Ramen Noodle Soup Recipe | Healthy & Flavorful

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.

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