| Servings | Prep Time | Cook Time |
|---|---|---|
| 1 | 2 mins | 3 mins |
| 1. | In a small saucepan, bring chicken broth, lettuce, mushrooms, and onions to a boil. |
| 2. | Add the ramen noodles and cook for 3 minutes, stirring occasionally. |
| 3. | Add the egg substitute to the soup, stirring constantly for about 30 seconds. |
| 4. | Remove from heat and stir in soy sauce and sesame oil. |
| 5. | Note: for a vegetarian version, use vegetable broth instead of chicken broth. |
|
There are 290 calories in 1 serving of Egg Drop Noodle Soup.
Calorie split: 38% fat, 43% carbs, 19% protein.
|
| Serving Size | 1 serving |
|
|
