Ham Ramen Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
whole |
shallot -- minced fine |
|
1 |
teaspoon |
ginger root -- minced fine |
|
1 |
clove |
garlic -- minced fine |
|
2 |
tablespoons |
vegetable oil |
|
1 |
cup |
frozen peas |
|
3 |
ounces |
ramen -- noodles only |
|
2 |
ounces |
ham -- extra lean -- diced |
|
5 |
ounces |
bamboo shoots |
|
4 |
ounces |
mushroom caps -- sliced |
|
5 |
ounces |
water chestnuts -- sliced |
|
1/2 |
cup |
sherry |
|
3 1/2 |
cups |
low sodium chicken broth |
|
1 |
teaspoon |
five-spice powder |
|
2 |
tablespoons |
light teriyaki sauce |
|
1 |
tablespoon |
plum sauce |
| Add oil to large saucepan, Dutch oven or wok. Heat to medium. Add shallot, ginger, and garlic. Stir and heat until fragrant about one minute. Add ham, peas, mushrooms, water chestnuts, and bamboo shoots. Cook until heated through around five minutes. Add sherry to deglaze the pan. Scrape up any browned bits. Add teriyaki sauce, plum sauce, and five spice powder. Stir to coat the vegetables. Add chicken broth and heat to boiling. Add noodles and cook for five minutes. Makes 8 servings. |
| Per Serving: 130 Calories; 4g Fat (29.7% calories from fat); 8g Protein; 13g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 416mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. |