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Low-Cholesterol Egg Drop Noodle Soup

Low-Cholesterol Egg Drop Noodle Soup

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Bippi

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 1 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Blender Woman
2

Blender Woman

6/10/2014

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 amount of mushrooms left and found this recipe. I ended up doubling it and making 2 servings, because the instant ramen comes in round block form in a cup. The recipe calls for a 1/2 a round. For the lettuce I used the iceburg lettuce pre-chopped in the bags with carrot and purple cabbage. I just sliced it thinner. The extra stuff in the bag just added more color to the soup. For the broth I mixed up some chicken broth using broth paste. I did 1 tsp. of broth paste instead of the suggested 2 for 2 cups of water. I figured it would cut back some of the sodium and to be honest in the instant cups the block is coated in the seasoning. It is not a packet, so I had try to scrape off the broth powder. Make sure to slice the onion really thin, because even doing that it will take 5 minutes to soften. I boiled the soup the whole time. The instant ramen did take only 3 minutes as suggested. I also used low-sodium soy sauce and just beat 1 regular sized egg for the 2 servings. I also realized that even though I doubled the recipe I kept the soy sauce and sesame oil the same. I would consider reducing both personally if making 1 serving, to cut down on sodium. As made, either way, my husband said, "Wow, this is the best darn ramen I have ever eaten!"

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