Ingredients for Asian Ramen Noodle Soup
- 4 cups Reduced Sodium Fat Free Chicken Broth
- 1 cup thinly sliced Boneless Pork Loin
- 1 cup sliced Mushroom
- ½ cup cubed Firm Tofu
- 2 tablespoons rice vinegar
- 1 tablespoon dry sherry
- 1 tablespoon Reduced Sodium Soy Sauce
- Ground Red Pepper
- 8 ounces Ramen Noodles
- 1 lightly beaten Egg
- 2 thinly sliced Green Onion
- ½ teaspoon black pepper
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How to Make Asian Ramen Noodle Soup
- Bring 4 cups chicken broth to a boil in a large saucepan over high heat.
- Add 1 cup thinly sliced pork, 1 cup sliced mushrooms, and ½ cup cubed firm tofu (if using).
- Reduce heat to medium-low and simmer, covered, for 5 minutes.
- Stir in 2 tablespoons rice vinegar, 1 tablespoon dry sherry, 1 tablespoon soy sauce, and ½ teaspoon black pepper.
- Bring the broth mixture back to a boil over high heat.
- Add 8 oz ramen noodles and cook, stirring occasionally, for 5-7 minutes, or until the noodles are tender.
- Remove from heat and slowly drizzle in 1 lightly beaten egg while stirring gently to create egg ribbons.
- Stir in 2 thinly sliced green onions.
- Ladle the soup into individual bowls and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
13g
Carbs
4g
