| 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 |
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.
serving is 3/4 cup of soup
Dietary exchanges
1/2 Starch
1 Vegetable
1-1/2 Meat