Asian Ramen Noodle Soup

Ingredients

2 cans (about 14 ounces each) fat-free reduced-sodium chicken broth
4 ounces Boneless chicken breast or pork loin, cut into thin strips
3/4 cup Thinly sliced mushrooms
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

Description

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