Asian Breakfast Vegetable Noodle Soup
This Breakfast Vegetable Noodle Soup is a simple hot breakfast I can eat any day In 15 minutes. Whenever I want something comforting and warm, I make my favorite noodles, add them to this light, peppery dashi broth. For extra fiber, I top it with sautéed carrots, zucchini, and egg ribbons. This deliciously light bowl is gentle on the stomach and warms me up from the inside out for my first meal of the day. It’s speedy, and doesn’t require any extensive cooking or preparation at all! Served with a little kimchi, it’s absolutely the way to start your day.
Easy Vegetable Noodle Soup For Breakfast
I feel like our Asian parents might be right: a bowl of hot noodle soup in the morning is the way to go. Lately, I’ve been seeing so many savory breakfast trends online, but what I haven’t seen enough of is a hot bowl of noodle soup first thing in the morning. Honestly, I can eat noodle soup any time of day, but especially for breakfast every single day. Growing up in Asia, noodle soup for breakfast was completely normal. There’s mee sua in Taiwan, and pho in Vietnam. In parts of Japan, people even start their day with ramen, soba, or udon. I’m telling you, if you’ve never started your morning with a bowl of noodle soup, you are missing out.
This Easy Vegetarian Noodle Soup has such a clean, savory flavor. The carrots and the zucchini are so sweet and yummy, and they can be replaced with any other veggies. It literally feels like a warm hug. You can customize based on your cravings or what your have left in the fridge. Of course, I’m serving mine with a side of fresh kimchi!
Ingredients For Easy Vegetable Noodle Soup
- 1/2 zucchini julienned
- 1/2 carrot julienned
- 2 eggs
- salt to taste
- 1 tbsp oil
- 1 serving noodles
- 1 tbsp dried wakame Extra for garnish
- 1/2 tsp white pepper
- 1 tsp dashi powder
- 1.5 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 2 cups noodle water
Speedy Toppings
The best type of toppings for an early bowl of noodles soup are ones you’ve already made, and the ones you can cook in a few minutes while the noodles are cooking. I like to top my noodles sometimes with the side dishes I have in my fridge. But, if I don’t have anything, I cook all the leftover veggies so I can get a few types in one bowl!
I sometimes like to make egg ribbons. All you have to do is beat an egg, pan-fry it into a thin sheet, and slice into ribbons. It’s super easy, but a tasty protein addition. You an also top it with a simple fried egg, fried or braised tofu, or a Korean Marinated Egg.
Super Fast Soup Base
I change up my soup base based on my mood, but the base ingredients are always the same as my 10 minute noodle soup. My go-to is always wakame, dashi powder, white pepper, soy sauce, a little drizzle of sesame oil, and finally some hot noodle water. Sometimes, I’ll also add a spoonful of my Homemade Chili Oil. Then, you just mix everything together. It is savory, a little peppery, and still very light and gentle for early in the morning.
How To Make Easy Vegetable Noodle Soup
- In a bowl, beat eggs and season with salt.
- In a pan on medium, add 1 tbsp oil. Pour in beaten eggs and let it spread over the bottom of the pan. Cook for 2-3 minutes or until set, then flip. Set aside once fully cooked on both sides.
- In the same pan, add sliced zucchini in half the pan, and add sliced carrots in the other half. Let it cook for 3-4 minutes, mixing within each section frequently. Set aside once fully cooked.
- Prepare noodles based on instructions, and save 2-3 cups of noodle water
- Add wakame, dashi powder, white pepper, soy sauce, a little drizzle of sesame oil in a bowl.
- Pour hot noodle water into the bowl, and add in the noodles.
- Slice egg into ribbons, and top noodles with zucchini, carrots, and egg ribbons.
- Optional, finish off with a drizzle of chili oil.
Gut Friendly Breakfast Options In Only A Few Minutes!
Breakfast Vegetable Noodle Soup
By Tiffy Cooks
Ingredients
- 1/2 zucchini julienned
- 1/2 carrot julienned
- 2 eggs
- salt to taste
- 1 tbsp oil
- 1 serving noodles
- 1 tbsp dried wakame Extra for garnish
- 1/2 tsp white pepper
- 1 tsp dashi powder
- 1.5 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 2 cups noodle water
Instructions
- In a bowl, beat eggs and season with salt.
- In a pan on medium, add 1 tbsp oil. Pour in beaten eggs and let it spread over the bottom of the pan. Cook for 2-3 minutes or until set, then flip. Set aside once fully cooked on both sides.
- In the same pan, add sliced zucchini in half the pan, and add sliced carrots in the other half. Let it cook for 3-4 minutes, mixing within each section frequently. Set aside once fully cooked.
- Prepare noodles based on instructions, and save 2-3 cups of noodle water
- Add wakame, dashi powder, white pepper, soy sauce, a little drizzle of sesame oil in a bowl. Pour hot noodle water into the bowl, and add in the noodles.
- Slice egg into ribbons, and top noodles with zucchini, carrots, and egg ribbons. Optional, finish off with a drizzle of chili oil.
