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
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. Turn down to low, remove cilantro, and season with salt and pepper 'to taste.
  3. Using a spoon, slowly stir soup while adding egg whites, and simmer till cooked.
  4. Divide noodles equally among four deep soup bowls.
  5. Top each with vegetables, reserving some green onions. Ladle a quarter of the broth over each.
  6. 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