Soup: Egg Drop Noodle Soup II
A quick, satisfying bowl of egg drop soup that has no cholesterol.
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 mins
Ingredients
1/2 block plain ramen noodles
1 tbsp soy sauce
3 tbsps egg substitute
1 cup chicken broth
1/2 cup lettuce, shredded
1 tsp sesame oil
1/4 cup mushrooms, sliced
1/4 cup onion, sliced
Instructions
1. In a small saucepan, bring chicken broth, lettuce, mushrooms, and onions to a boil.
2. Add the ramen noodles and cook for 3 minutes, stirring occasionally.
3. Add the egg substitute to the soup, stirring constantly for about 30 seconds.
4. Remove from heat and stir in soy sauce and sesame oil.
5. Note: for a vegetarian version, use vegetable broth instead of chicken broth.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 290 | ||
| Fat 12.12 | ||
| Carbohydrate 31.3 | ||
| Protein 14.05 | ||
