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.

Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
1 cups


  • 1 cup chicken broth

  • ½ cup shredded lettuce

  • ¼ cup sliced mushrooms

  • ¼ cup sliced onion

  • ½ (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


  1. 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.

  2. 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 (per serving)

138 Calories
7g Fat
11g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 138
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 2109mg 92%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 8g
Vitamin C 3mg 17%
Calcium 33mg 3%
Iron 2mg 8%
Potassium 265mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.