Low-Cholesterol Egg Drop Noodle Soup recipe

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Ingredients

1 cup chicken broth
½ cup shredded lettuce
¼ cup sliced mushrooms
¼ cup sliced onion
½ (3 ounce) package instant ramen noodles (exclude seasoning packet)
3 tablespoons egg substitute (such as Egg Beaters®)
1 tablespoon soy sauce
1 teaspoon sesame oil

Nutrition Info

137.5 calories
carbohydrate: 11 g
cholesterol: 5 mg
fat: 6.7 g
fiber: 1.4 g
protein: 8.4 g
saturatedFat: 1 g
servingSize: -
sodium: 2109.1 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, lettuce, mushrooms, and onion in a small saucepan, bring to a boil. Add ramen noodles to the boiling liquid and cook until softened, stirring occasionally, about 3 minutes.

  2. Drizzle egg substitute into the broth while stirring continually until the substitute solidified, about 30 seconds. Remove saucepan from heat, stir soy sauce and sesame oil into the soup.

Recipe Yield

cups

Recipe Note

A quick, satisfying bowl of egg drop soup for those watching their cholesterol. For a vegetarian version, use vegetable broth instead of chicken broth.

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