Asian Ramen Noodle Soup

• 2 (14 ounce) cans reduced-sodium fat-free chicken broth
• 4 ounces boneless pork loin, cut into thin strips
• 34 cup thinly sliced mushroom
• 12 cup firm tofu, cut into 1/4-inch cubes (optional)
• 3 tablespoons white vinegar
• 3 tablespoons sherry wine
• 1 tablespoon reduced sodium soy sauce
• 12 teaspoon ground red pepper
• 2 ounces uncooked low-fat ramen noodles
• 1 egg, beaten
• 14 cup finely chopped green onion, green tops only

1. Bring chicken broth to a boil in large saucepan over high heat; add pork, mushrooms and tofu, if desired.
2. Reduce heat to medium-low; simmer, covered, 5 minutes.
3. Stir in vinegar, sherry, soy sauce and pepper.
4. Return broth mixture to a boil over high heat; stir in ramen noodles.
5. Cook, stirring occasionally, 5 to 7 minutes or until noodles are tender.
6. Slowly stir in beaten egg and green onions; remove from heat.
7. Ladle soup into individual bowls.

chicken broth, pork loin, mushroom, firm tofu, white vinegar, sherry wine, soy sauce, ground red pepper, lowfat ramen noodles, egg, green onion

Taken from www.food.com/recipe/asian-ramen-noodle-soup-145560 (may not work)