Low-Cholesterol Egg Drop Noodle Soup - cooking recipe

Ingredients

1 cup chicken broth
1/2 cup shredded lettuce
1/4 cup sliced mushrooms
1/4 cup sliced onion
1/2 (3 ounce) package instant ramen noodles (exclude seasoning packet)
3 tablespoons egg substitute (such as Egg Beaters(R))
1 tablespoon soy sauce
1 teaspoon sesame oil

Preparation

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.