LOW-CHOLESTEROL EGG DROP NOODLE SOUP

Low-Cholesterol Egg Drop Noodle Soup image

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

Provided by Bippi

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 20m

Yield 1

Number Of Ingredients 8

Ingredients

1 cup chicken broth
½ cup shredded lettuce
¼ cup sliced mushrooms
¼ cup sliced onion
½ (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

Steps:

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.
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.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 11 g, Cholesterol 5 mg, Fat 6.7 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 1 g, Sodium 2109.1 mg, Sugar 4.1 g