Asian Ramen Noodle Soup

Contributed By: missyb1986
Diabetic Cooking

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.

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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Soups & Stews

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Ingredients

2 cans (about 14 ounces each) fat-free reduced-sodium chicken broth
4 ounces Boneless chicken breast or pork loin, cut into thin strips
3/4 cup Thinly sliced mushrooms
3 tablespoons White vinegar
3 tablespoons Sherry
1 tablespoon Reduced-sodium soy sauce
1/2 teaspoon Ground red pepper
2 ounces Uncooked low-fat ramen noodles
1 Egg, beaten
1/4 cup Finely chopped green onions, green tops only

Preparation

1. Bring chicken broth to a boil in large saucepan over high heat; add chicken or pork and mushrooms. 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 beaten egg and green onions; remove from heat. Ladle soup into individual bowls.