Asian Ramen Noodle Soup
by TimGa
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INGREDIENTS
- 1 32-oz carton Chicken broth
- 4 ounces Pork ; cut into thin strips or left over chicken
- 3/4 cup Mushroom ; thinnly sliced
- 3/4 cup Tofu ; firm - cut into 1/4 inch cubes
- 4 tablespoons Vinegar ; white
- 4 tablespoons Sherry
- 2 tablespoon Soy sauce
- 1/2 teaspoon Red pepper ; ground
- 3 ounces Ramen noodles ; uncooked, one package- do not use the seasoning
- 1 Egg ; beaten
- 1/3 cup Green onion ; chopped
- Vinegar, soy sauce, sherry ; at the end, adjust to taste
INSTRUCTIONS
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.
NOTES
a bit like hot and sour soup
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (426g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 267 | ||
| Calories from Fat: 83 (31%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 267
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