Asian Ramen Noodle Soup Recipe

click to rate
0 votes | 1765 views
Servings: 4

Ingredients

Cost per serving $1.76 view details
  • 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

Directions

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

Toolbox

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 332g
Recipe makes 4 servings
Calories 170  
Calories from Fat 50 29%
Total Fat 5.53g 7%
Saturated Fat 1.91g 8%
Trans Fat 0.01g  
Cholesterol 62mg 21%
Sodium 781mg 33%
Potassium 403mg 12%
Total Carbs 13.5g 4%
Dietary Fiber 1.5g 5%
Sugars 1.68g 1%
Protein 12.7g 20%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment