1. 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.
2. Return broth mixture to a boil over high heat; stir in ramen noodles (look at the end of the Ramen and you wills see you can split the noodle brick in half). 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.
a bit like hot and sour soup
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 83 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 52.4mg||16 %|
|Sodium 6142.3mg||212 %|
|Potassium 641.5mg||17 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 18.6g|
|Protein 23.3g||33 %|
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Calories per serving: 267
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