Recipe | Breakfast Soup
I’m a soup gal regardless of the season and regardless of the meal-time. Breakfast soup was part of life years ago when I was living and studying abroad in Thailand and it’s something that has stuck with me ever since. Brothy, hearty, warming and nourishing - who wouldn’t love starting off a winter day with a big cozy bowl of soup? Here’s a loose recipe for my Breakfast Soup. It’s wildly versatile and works well with almost any leftovers in your fridge, so don’t take my “recipe” too seriously.
Breakfast Soup - single serving
The Aromatics : I’m using ~1 TB garlic and ~1 TB ginger*, minced. Heat your pan with cooking oil of choice, (I went with sesame oil) and toss your aromatics until tender
*Other options: onion, peppers, turmeric, leek, shallots...
The Broth: I’m using bone broth I had in the fridge. Literally anything goes here. If you’ll be adding Miso paste, like I will be you can even use a base simply of water.
The Flavor: I add a heaping tablespoon of miso to my broth. I also throw in a swig of tamari, a few squirts of sriracha, and some fresh lime juice*
*Other options: pesto, salsa, harissa, tomato paste or crushed tomatoes, coconut milk...
The Protein: I will be frying two eggs* in ghee to top my soup.
*Other options: leftover tofu, chicken, or any other meat you have in the fridge. Beans or lentils make for a hearty addition, too. Poach or drop your eggs directly into your broth to save on washing another pan
The Veg: I add chopped kale* to the broth just long enough to get tender and wilt.
*Other options: This is a great way to use up any veggie leftovers. Otherwise, slice a few mushrooms, add your greens, peppers, or whatever you have on hand
The noodle: I used soba noodles* in my bowl this morning.
*Other options: Noodles definitely aren’t necessary, but I was feeling them today. Leftover rice or quinoa is a great addition, or skip the grain all together!
The Toppings: I topped my soup with chopped cilantro, sesame seeds, seaweed, another squeeze of lime juice and more chili oil.
*Other options: the possibilities are endless! Avocado, fresh herbs, sprouts or micro greens, yogurt, nuts or seeds, crunchy bread or croutons. We all know the toppings are the best part, so go nuts.
What I ended up with:
Miso soba noodle bowl with kale and fried eggs
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