Low-Cholesterol Egg Drop Noodle Soup Best Dishes

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Low-Cholesterol Egg Drop Noodle Soup

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

Ingredients :

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

Instructions :

Prep : 15M	Cook : 1M	Ready in : 20M

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.

Notes :

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