Asian Ramen Noodle Soup Recipe

Bring chicken broth to a boil in large saucepan over high heat; add in pork, mushrooms and tofu, if you like.

Reduce heat to medium-low; simmer, covered, 5 min.

Stir in vinegar, sherry, soy sauce and pepper.

Return broth mix to a boil over high heat; stir in ramen noodles.

Cook, stirring occasionally, 5 to 7 min or possibly till 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-c.) servings.

Comments: Add in some zip to your traditional soup repertoire with this sensational combination of the classic warm and sour soup and egg drop soup.

Lean pork provides low-fat protein while the vinegar, sherry and red pepper give this full-flavored soup a kick.