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.”

Paul Finkelstein's 'Breakfast Noodle Soup
Paul Finkelstein's 'Breakfast Noodle Soup
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