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

Bippi

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
1
Yield:
cups
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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 17% DV; carbohydrates 11g 4% DV; fat 6.7g 10% DV; cholesterol 5mg 2% DV; sodium 2109.1mg 84% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 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
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