Low-Cholesterol Egg Drop Noodle Soup

Low-Cholesterol Egg Drop Noodle Soup
  • 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


  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.

05/06/2018
Low-Cholesterol Egg Drop Noodle Soup, recipe PT15M PT1H 5 455 calories

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