Egg Drop Noodle Soup

Ingredients

• 1/2 cup lettuce, shredded
• 1/2 block plain ramen noodles
• 1 tsp sesame oil
• 1/4 cup mushrooms, sliced
• 1/4 cup onion, sliced
• 1 cup chicken broth
• 1 tbsp soy sauce
• 3 tbsps egg substitute

Directions

1. In a small saucepan, bring chicken broth, lettuce, mushrooms, and onions to a boil.
2. Add the ramen noodles and cook for 3 minutes, stirring occasionally.
3. Add the egg substitute to the soup, stirring constantly for about 30 seconds.
4. Remove from heat and stir in soy sauce and sesame oil.
5. Note: for a vegetarian version, use vegetable broth instead of chicken broth.