A quick, satisfying bowl of egg drop soup for those watching their cholesterol. For a vegetarian version, use vegetable broth instead of chicken broth.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
138 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 cup chicken broth
¼ cup sliced onion
1 tablespoon soy sauce
1 teaspoon sesame oil
½ cup shredded lettuce
¼ cup sliced mushrooms
½ (3 ounce) package instant ramen noodles (exclude seasoning packet)
3 tablespoons egg substitute (such as Egg Beaters®)
