Paul Finkelstein’s ‘Breakfast Noodle Soup
“Noodle soup with vegetables is a popular breakfast in many parts of the world," says ‘Finkelstein. "I love breakfast soup because it warms the soul on a cold morning. The vegetables are a great way to start the day, and the egg whites provide a protein kick. My daughters, Ella and Lucy, are adventurous and they love it, too. You can make a pot of this soup ahead of time and then heat portions in the microwave whenever you want.”
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 3 cups low-sodium chicken stock
- 1/2 tsp sesame oil
- 1 tsp low-sodium soy sauce
- 1 pinch ground ginger
- 1 pinch ground cloves
- 1 sprig cilantro
- 1 tsp lime juice
- Salt and pepper to taste
- 4 egg whites beaten
- 2 cups buckwheat noodles (often called soba), cooked and rinsed
- 2 green onions finely sliced
- 1/4 cup julienned red pepper
- 1/2 cup nappa cabbage finely chopped
- 1/2 cup broccoli florets cooked
- 1/2 cup cherry tomatoes halved
- 1/4 cup bean sprouts
- 4 basil leaves torn
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- In a medium saucepan on high heat, add chicken stock, sesame oil, soy sauce, ground ginger, ground cloves, cilantro and lime juice. Bring to a boil, then simmer on medium heat 'for five minutes.
- Turn down to low, remove cilantro, and season with salt and pepper 'to taste.
- Using a spoon, slowly stir soup while adding egg whites, and simmer till cooked.
- Divide noodles equally among four deep soup bowls.
- Top each with vegetables, reserving some green onions. Ladle a quarter of the broth over each.
- Garnish with basil and remaining green onions.
Recipe Notes
Per serving: 114 calories, 11 g protein, 1 g fat (0 g saturated fat), 18 g carbohydrates, 1 g fibre, 0 mg cholesterol, 559 mg sodium
