Egg Drop Noodle Soup II
A quick, satisfying bowl of egg drop soup that has no cholesterol.
1/2 block plain ramen noodles
1 tbsp soy sauce
3 tbsps egg substitute
1 cup chicken broth
1/2 cup lettuce, shredded
1 tsp sesame oil
1/4 cup mushrooms, sliced
1/4 cup onion, sliced
In a small saucepan, bring chicken broth, lettuce, mushrooms, and onions to a boil.
Add the ramen noodles and cook for 3 minutes, stirring occasionally.
Add the egg substitute to the soup, stirring constantly for about 30 seconds.
Remove from heat and stir in soy sauce and sesame oil.
Note: for a vegetarian version, use vegetable broth instead of chicken broth.
in 1 serving of Egg Drop Noodle Soup II.
, 43% carbs, 19% protein.
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