34 fl oz vegetable broth (sodium-reduced)
4 tbsp light soy sauce
½ mushrooms, chopped
1 pkg Ramen noodles, oriental flavor
2 tbsp white vinegar
1 egg, beaten lightly
2 tsp cornstarch, mixed with a bit of water to make a paste
4 green onions, thinly sliced
1 cup tofu, cubed
Handful of bean sprouts


In a saucepan, add vegetable broth, soy sauce, mushrooms, noodles and vinegar. Bring to a boil. Add the tofu and cornstarch paste and stir. When the soup is boiling, slowly pour in the beaten egg, but do not whisk. Remove from heat, add the bean sprouts and sprinkle with green onion. Serve immediately.