Description
Looking for a warm, nutritious, and quick breakfast option? This vegetable and egg breakfast soup is packed with protein, fiber, and vitamins to keep you energized throughout the day. Ready in just 15 minutes, it’s light yet satisfying—perfect for busy mornings!
Ingredients
Scale
- 4 cups vegetable or chicken broth
- 1 cup baby spinach or kale, chopped
- 1 small carrot, julienned
- 2 large eggs, beaten
- 1 clove garlic, minced
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon sesame oil (optional)
- ½ teaspoon ground ginger (optional, for extra flavor)
- Salt and black pepper to taste
- 1 green onion, finely chopped (for garnish)
- ½ teaspoon sesame seeds (for garnish)
Instructions
Heat the Broth:
- In a medium pot, bring the vegetable or chicken broth to a gentle simmer over medium heat.
Cook the Vegetables:
- Stir in the minced garlic and julienned carrot, cooking for about 3 minutes until slightly softened.
Add the Greens:
- Stir in the spinach or kale and let it wilt for 1-2 minutes.
Create the Egg Ribbons:
- Slowly drizzle the beaten eggs into the simmering soup while gently stirring in a circular motion to form delicate egg ribbons.
Season the Soup:
- Stir in soy sauce, sesame oil (if using), and ground ginger. Adjust seasoning with salt and pepper to taste.
Serve and Garnish:
- Ladle the soup into bowls, then top with chopped green onions and sesame seeds for added crunch and flavor.
Notes
- Protein Boost: Add tofu, shredded chicken, or shrimp for extra protein.
- Spice It Up: A dash of red pepper flakes or sriracha adds heat.
- Make It Heartier: Stir in cooked rice or quinoa for a more filling meal.
- Vegetarian-Friendly: Use vegetable broth and tamari instead of soy sauce for a gluten-free version.
- Prep Time: 5 min
- Cook Time: 10 min
Nutrition
- Serving Size: 1 bowl (2 cups)
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 165 mg