Low-Cholesterol Egg Drop Noodle Soup

Low-Cholesterol Egg Drop Noodle Soup

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Bippi 1

"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
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Original recipe yields 1 servings



  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 2109 mg
  • 84%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

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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.


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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...

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