Easiest Egg Drop Noodle Soup

Egg drop Noodle soup


  • 1 egg white
  • 1 bag Nasoya Shiritaki Spaghetti noodles – rinsed well and chopped
  • 1 & 1/2 T. Chicken base or chicken granules
  • 2 C. water
  • 1 green onion chopped


  • Rinse noodles in strainer with hot water.
  • Chop or cut noodles into desired length – I like them in two inch small bite size pieces.
  • In sauce pan, add water and chicken base along with the chopped green onion and whole egg or just the egg white (for less fat).
  • Boil water and ingredients until the egg is cooked or about 10 minutes on medium.
  • Serve hot and enjoy!