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."
3 cups (750 mL) low-sodium chicken stock
1/2 tsp (2 mL) sesame oil
1 tsp (5 mL) low-sodium soy sauce
1 pinch ground ginger
1 pinch ground cloves
1 sprig cilantro
1 tsp (5 mL) lime juice
Salt and pepper to taste
4 egg whites, beaten
2 cups (500 mL) buckwheat noodles
(often called soba), cooked and rinsed
2 green onions, finely sliced
1/4 cup (60 mL) julienned red pepper
1/2 cup (125 mL) finely chopped nappa cabbage
1/2 cup (125 mL) broccoli florets, cooked
1/2 cup (125 mL) halved cherry tomatoes
1/4 cup (60 mL) bean sprouts
4 basil leaves, torn
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.
Makes 4 servings.
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
