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Low-Cholesterol Egg Drop Noodle Soup

Rated as 4 out of 5 Stars

"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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20 m servings 137 cals
Original recipe yields 1 servings (0 cups)


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  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: 137 calories; 6.7 g fat; 11 g carbohydrates; 8.4 g protein; 5 mg cholesterol; 2109 mg sodium. Full nutrition

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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 am...