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    MAIN: Asian Ramen Noodle Soup


    Source of Recipe


    AWSUM34

    Recipe Introduction


    servings 4 (3/4 cup)
    points 3

    List of 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

    Recipe



    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 beaten egg and green onions; remove from heat. Ladle soup into individual bowls.



    Nutrients per Serving
    (3/4 cup soup)
    Calories 148
    Calories from Fat 24 %
    Total Fat 4 g
    Saturated Fat 1 g
    Cholesterol 66 mg
    Carbohydrate 15 g
    Fiber 1 g
    Protein 10 g
    Sodium 269 mg

 

 

 


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