Low-Cholesterol Egg Drop Noodle Soup recipe
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- 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 caloriescarbohydrate: 11 gcholesterol: 5 mgfat: 6.7 gfiber: 1.4 gprotein: 8.4 gsaturatedFat: 1 gservingSize: -sodium: 2109.1 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Low-Cholesterol Egg Drop Noodle Soup
Directions
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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.
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.