- 1 cup chicken broth
- 1/2 cup shredded lettuce
- 1/4 cup sliced mushrooms
- 1/4 cup sliced onion
- 1/2 (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
- 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.
05/06/2018
recipepes.com
Low-Cholesterol Egg Drop Noodle Soup, recipe
PT15M
PT1H
5
455 calories