This is a print preview of "Asian Ramen Noodle Soup" recipe.

Asian Ramen Noodle Soup Recipe
by Global Cookbook

Asian Ramen Noodle Soup
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  Servings: 4

Ingredients

  • 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.