Asian Ramen Noodle Soup
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 (793.78 g) can reduced-sodium fat-free chicken broth
- 113.39 g boneless pork loin, cut into thin strips
- 177.44 ml thinly sliced mushroom
- 118.29 ml firm tofu, cut into 1/4-inch cubes (optional)
- 44.37 ml white vinegar
- 44.37 ml sherry wine
- 14.79 ml reduced sodium soy sauce
- 2.46 ml ground red pepper
- 56.69 g uncooked low-fat ramen noodles
- 1 egg, beaten
- 59.14 ml finely chopped green onion, green tops only
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.