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Asian Ramen Noodle Soup
Asian Ramen Noodle Soup
Yield: Makes 4 servings
Add some zip to your traditional soup repertoire with this sensational combination of the classic hot 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.
Ingredients:
2cans (about 14 ounces each) fat-free reduced-sodium chicken broth
4ounces boneless pork loin, cut into thin strips
3/4cup thinly sliced mushrooms
1/2cup firm tofu, cut into 1/4-inch cubes (optional)
3tablespoons white vinegar
3tablespoons sherry
1tablespoon reduced-sodium soy sauce
1/2teaspoon ground red pepper
2ounces uncooked low-fat ramen noodles
1egg, beaten
1/4cup finely chopped green onions, green tops only
Preparation:
1.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.2.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 egg and green onions; remove from heat. Ladle soup into individual bowls.
Nutritional Information:
Serving Size: 3/4 cup soup
Sodium
269 mg
Protein
10 g
Fiber
1 g
Carbohydrate
15 g
Cholesterol
66 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
24 %
Calories
148
Dietary Exchange:
Meat
1-1/2
Vegetable
1
Starch
1/2
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