Breakfast Vegetable Noodle Soup
By Tiffy Cooks
This Breakfast Vegetable Noodle Soup is a simple hot breakfast I can eat any day. 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.
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.
Nutrition
Calories: 511kcalCarbohydrates: 52gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 372mgSodium: 2167mgPotassium: 696mgFiber: 2gSugar: 5gVitamin A: 5831IUVitamin C: 20mgCalcium: 124mgIron: 4mg
