Asian Ramen Noodle Soup
Source of Recipe
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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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