Ingredients:
2 (14 ounce) cans reduced-sodium fat-free chicken broth
4 ounces boneless pork loin, cut into thin strips
3/4 cup thinly sliced mushrooms
1/2 cup firm tofu, cut into 1/4-inch cubes (optional)
3 tablespoons white vinegar
3 tablespoons sherry wine
1 tablespoon reduced sodium soy sauce
1/2 teaspoon ground red pepper
2 ounces uncooked low-fat ramen noodles
1 eggs, beaten
1/4 cup finely chopped green onions, green tops only
Directions:
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.
Servings: 4
Time preparation: 3 min.
Time total: 10 min.