Asian Ramen Noodle Soup Recipe - Cooking Index
Asian Ramen Noodle Soup Recipe - Cooking Index
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.
Courses: Soup| 2 | Fat-free reduced-sodium chicken broth - (14 oz ea) | |
| 4 oz | 113g | Boneless pork loin - sliced thin strips |
| 3/4 cup | 177ml | Thinly-sliced mushrooms |
| 1/2 cup | 118ml | Firm tofu - (optional), cut Into 1/4 |
| 3 tablespoons | 45ml | White vinegar |
| 3 tablespoons | 45ml | Sherry |
| 1 tablespoon | 15ml | Reduced-sodium soy sauce |
| 1/2 teaspoon | 2.5ml | Ground red pepper |
| 2 oz | 56g | Uncooked low-fat ramen noodles |
| 1 | Egg - beaten | |
| 1/4 cup | 15g / 0.5oz | Finely-chopped green onions - green tops only |
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.
Nutrition Facts: Calories 148; Calories from Fat 24%; Total Fat 4g; Saturated Fat 1g; Protein 10g; Carbohydrates 15g; Cholesterol 66mg; Sodium 269mg; Dietary Fiber 1g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
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