Low-cholesterol Egg Drop Noodle Soup

Ingredients

• 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

Recipe

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.