Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

138 calories; protein 8.4g; carbohydrates 11g; fat 6.7g; cholesterol 5mg; sodium 2109.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
06/10/2014
My only real complaint about this soup is the sodium and it is salty. However it is a fantastic and very quick throw together Asian inspired soup. It's super cheap to make too. I had a small amount of mushrooms left and found this recipe. I ended up doubling it and making 2 servings because the instant ramen comes in round block form in a cup. The recipe calls for a 1/2 a round. For the lettuce I used the iceburg lettuce pre-chopped in the bags with carrot and purple cabbage. I just sliced it thinner. The extra stuff in the bag just added more color to the soup. For the broth I mixed up some chicken broth using broth paste. I did 1 tsp. of broth paste instead of the suggested 2 for 2 cups of water. I figured it would cut back some of the sodium and to be honest in the instant cups the block is coated in the seasoning. It is not a packet so I had try to scrape off the broth powder. Make sure to slice the onion really thin because even doing that it will take 5 minutes to soften. I boiled the soup the whole time. The instant ramen did take only 3 minutes as suggested. I also used low-sodium soy sauce and just beat 1 regular sized egg for the 2 servings. I also realized that even though I doubled the recipe I kept the soy sauce and sesame oil the same. I would consider reducing both personally if making 1 serving to cut down on sodium. As made either way my husband said "Wow this is the best darn ramen I have ever eaten!" Read More
(3)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/10/2014
My only real complaint about this soup is the sodium and it is salty. However it is a fantastic and very quick throw together Asian inspired soup. It's super cheap to make too. I had a small amount of mushrooms left and found this recipe. I ended up doubling it and making 2 servings because the instant ramen comes in round block form in a cup. The recipe calls for a 1/2 a round. For the lettuce I used the iceburg lettuce pre-chopped in the bags with carrot and purple cabbage. I just sliced it thinner. The extra stuff in the bag just added more color to the soup. For the broth I mixed up some chicken broth using broth paste. I did 1 tsp. of broth paste instead of the suggested 2 for 2 cups of water. I figured it would cut back some of the sodium and to be honest in the instant cups the block is coated in the seasoning. It is not a packet so I had try to scrape off the broth powder. Make sure to slice the onion really thin because even doing that it will take 5 minutes to soften. I boiled the soup the whole time. The instant ramen did take only 3 minutes as suggested. I also used low-sodium soy sauce and just beat 1 regular sized egg for the 2 servings. I also realized that even though I doubled the recipe I kept the soy sauce and sesame oil the same. I would consider reducing both personally if making 1 serving to cut down on sodium. As made either way my husband said "Wow this is the best darn ramen I have ever eaten!" Read More
(3)
Rating: 5 stars
07/22/2021
Wanted more, so started with 5 cups water and used 2 packages of ramen and then used the seasoning that came with instead of broth. Used spinach instead of lettuce and a can of mushrooms and dried onion and whipped together 5 eggs and drizzled in at end instead of egg substitute. My daughter and mother loved! Read More