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Asian Ramen Noodle Soup

Ingredients: 

2 cans fat-free reduced-sodium chicken broth (14 oz ea)
4 ounces boneless pork loin sliced thin strips
3/4 cup thinly-sliced mushrooms
1/2 cup firm tofu (optional), cut
into 1/4 cubes
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

Yield: 

4 Servings

Method: 

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.

This recipe yields 4 (3/4-cup) servings.

Exchanges Per Serving: 1/2 Starch, 1 1/2 Meat, 1 Vegetable.

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.