A quick, satisfying bowl of egg drop soup that has no cholesterol.
||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.
There are 290 calories in 1 serving of Egg Drop Noodle Soup II.
Calorie split: 38% fat, 43% carbs, 19% protein.
Amount Per Serving
% Daily Values*
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