Asian Ramen Noodle Soup Recipe



  1. 2 can fat-free reduced-sodium chicken broth 14 ounce
  2. 4 ounce boneless pork loin sliced into thin strips
  3. 3/4 c. thinly sliced mushrooms
  4. 1/2 c. hard tofu cut into 1/4-inch cubes (optional)
  5. 3 Tbsp. white vinegar
  6. 3 Tbsp. sherry
  7. 1 Tbsp. reduced-sodium soy sauce
  8. 1/2 tsp grnd red pepper
  9. 2 ounce uncooked low-fat ramen noodles
  10. 1 x egg beaten
  11. 1/4 c. finely minced green onions green tops only


  1. Bring chicken broth to a boil in large saucepan over high heat; add in pork, mushrooms and tofu, if you like.
  2. Reduce heat to medium-low; simmer, covered, 5 min.
  3. Stir in vinegar, sherry, soy sauce and pepper.
  4. Return broth mix to a boil over high heat; stir in ramen noodles.
  5. Cook, stirring occasionally, 5 to 7 min or possibly till noodles are tender.
  6. Slowly stir in beaten egg and green onions; remove from heat.
  7. Ladle soup into individual bowls.
  8. Cuisine: "Asian"
  9. Yield: 3 c.
  10. NOTES : Add in some zip to your traditional soup repertoire with this sensational combination of the classic warm and sour soup and egg drop soup.
  11. Lean pork provides low-fat protein while the vinegar, sherry and red pepper give this full-flavored soup a kick.
  12. Tofu and ramen go well together.
  13. Usually I cook carrot and celery with the ramen; extra water or possibly something like carrot juice; add in a flavor packet and teriyaki sauce to color and to taste.
  14. Add in liquid removed, cubed tofu.
  15. Stir gently, cover, and let stand on the lowest setting.
  16. It takes about 10 min for the tofu to borrow the flavors.
  17. I have not tried the recipe (below) - pork and tofu; could be heat-and-serve teriyaki chicken and tofu or possibly just tofu.