Asian Ramen Noodle Soup Recipe

• 2 can fat-free reduced-sodium chicken broth (14 ounce ea)
• 4 ounce boneless pork loin sliced thin strips
• 3/4 c. thinly-sliced mushrooms
• 1/2 c. hard tofu (optional), cut into 1/4" cubes
• 3 Tbsp. white vinegar
• 3 Tbsp. sherry
• 1 Tbsp. reduced-sodium soy sauce
• 1/2 tsp grnd red pepper
• 2 ounce uncooked low-fat ramen noodles
• 1 x egg beaten
• 1/4 c. finely-minced green onions green tops only

1. Bring chicken broth to a boil in large saucepan over high heat; add in pork, mushrooms and tofu, if you like.
2. Reduce heat to medium-low; simmer, covered, 5 min.
3. Stir in vinegar, sherry, soy sauce and pepper.
4. Return broth mix to a boil over high heat; stir in ramen noodles.
5. Cook, stirring occasionally, 5 to 7 min or possibly till noodles are tender.
6. Slowly stir in beaten egg and green onions; remove from heat.
7. Ladle soup into individual bowls.
8. This recipe yields 4 (3/4-c.) servings.
9. Comments: Add in some zip to your traditional soup repertoire with this sensational combination of the classic warm and sour soup and egg drop soup.
10. Lean pork provides low-fat protein while the vinegar, sherry and red pepper give this full-flavored soup a kick.

chicken broth, pork loin, mushrooms, hard tofu, white vinegar, sherry, soy sauce, red pepper, ramen noodles, egg, green onions

Taken from cookeatshare.com/recipes/asian-ramen-noodle-soup-70501 (may not work)