Low Cholesterol Egg Drop Noodle Soup Recipes

EGG-DROP NOODLE SOUP

Steps:

• In a large pot over high heat, bring 6 cups salted water to a boil. Add noodles and cook for 3 minutes. Drain noodles and set aside. Rinse pot.
• In the same pot over medium-high heat, bring chicken broth, ginger, garlic, and soy sauce to a simmer. Add carrots and all but 2 tablespoons scallions, and cook until vegetables are tender, about 3 minutes. Use a slotted spoon to remove ginger and garlic.
• In a medium bowl, lightly beat together eggs, sesame oil, and salt. Gently stir broth, then pour seasoned eggs into pot. Let sit undisturbed until eggs are cooked, 40 to 60 seconds. Stir with a wooden spoon to break up eggs. Return noodles to pot and cook for 1 minute. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.

LOW-CHOLESTEROL EGG DROP NOODLE SOUP

Steps:

• 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.
• 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.