Low-Cholesterol Egg Drop Noodle Soup

Low-Cholesterol Egg Drop Noodle Soup

1
Bippi 1

"A quick, satisfying bowl of egg drop soup for those watching their cholesterol. For a vegetarian version, use vegetable broth instead of chicken broth."

Ingredients

20 m servings 137 cals
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Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 2109 mg
  • 84%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

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  1. 1 Ratings

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My only real complaint about this soup is the sodium and it is salty. However, it is a fantastic and very quick throw together Asian inspired soup. It's super cheap to make too. I had a small am...