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Low-Cholesterol Egg Drop Noodle Soup Recipe

Recipe by: Bippi

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook5 m
  • Ready In20 m
  • 1Combine 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.
  • 2Drizzle 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.
Ingredients
  • 1 servings
  • 137 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    137
    7%
  • Fat:
    6.7
    10%
  • Carbs:
    11
    4%
  • Protein:
    8.4
    17%
  • Cholesterol:
    5
    2%

Based on a 2,000 calorie diet

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