Rice Noodle Ramen with Egg Drop Soup - Meal 1 Option

A light, protein-packed ramen twist made with egg whites instead of whole eggs. This bowl is warm, satisfying, and nutrient-rich without being heavy.

Ingredients (Serves 1)

• 1 cup rice noodles (uncooked portion)

• 1.5 cups egg whites

• 1 cup mushrooms, sliced

• ½ cup green onions, chopped

• 3 cups low-sodium chicken or vegetable broth

• 1 tablespoon soy sauce or coconut aminos (optional, for flavor)

• 1 teaspoon garlic powder or 1 fresh clove, minced

• 1 teaspoon ginger, fresh or powdered

• Salt and pepper, to taste

Instructions

1. Cook the noodles: Prepare rice noodles according to package directions. Drain and set aside.

2. Prepare the broth: In a pot, heat chicken or vegetable broth with garlic, ginger, soy sauce (if using), and mushrooms. Simmer for 5–7 minutes until mushrooms soften.

3. Add the egg whites: Slowly pour the egg whites into the simmering broth while stirring gently to create ribbons (egg drop style). Cook until whites are fully set.

4. Combine: Add cooked rice noodles to the broth. Stir in green onions.

5. Serve: Season with salt and pepper as needed. Enjoy warm.

Meal Prep Tip

• Batch prep: Cook mushrooms, broth, and noodles in advance. Store separately and combine when reheating to keep noodles from getting mushy.

• Protein boost: Add extra chicken breast for variety, but only 3 oz and a little over 1/2 cup egg white.

• Flavor upgrade: Top with chili flakes or fresh cilantro for extra flavor without adding too many calories.