Asian Ramen Noodle Soup

Ingredients

• 2 (14 ounce) cans reduced-sodium fat-free chicken broth
• 4 ounces boneless pork loin
• cut into thin strips
• 34 cup thinly sliced mushroom
• 12 cup firm tofu
• cut into 1/4-inch cubes (optional)
• 3 tablespoons white vinegar
• 3 tablespoons sherry wine
• 1 tablespoon reduced sodium soy sauce
• 12 teaspoon ground red pepper
• 2 ounces uncooked low-fat ramen noodles
• 1 egg
• beaten
• 14 cup finely chopped green onion
• green tops only

Instructions

1. Bring chicken broth to a boil in large saucepan over high heat; add pork, mushrooms and tofu, if desired.
2. Reduce heat to medium-low; simmer, covered, 5 minutes.
3. Stir in vinegar, sherry, soy sauce and pepper.
4. Return broth mixture to a boil over high heat; stir in ramen noodles.
5. Cook, stirring occasionally, 5 to 7 minutes or until noodles are tender.
6. Slowly stir in beaten egg and green onions; remove from heat.
7. Ladle soup into individual bowls.