Thursday, August 25, 2016

Low-cholesterol Egg Drop Noodle Soup


  • Servings: 0
  • 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


    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins

  • 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.

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