There aren’t many breakfast foods that I eat regularly. Savoury foods keep me feeling full longer, though most standard savoury breakfasts are greasy, nutritional wastelands. Soup is an interesting alternative, however, as it’s a tasty vessel for vegetables and simple proteins. I eat this for breakfast a few times a week now, though some days I forgo the noodles and make a scratch-made version of the dish with more julienned veg (I’ll post a recipe for the low-carb version soon).
While not strictly a ramen hack, Tom yum soup is a fragrant, rich noodly soup. It’s a great base for a breakfast dish, and it begs for eggs. I discovered the Mama brand Thai noodles some time back, which are a great alternative to the standard ramen packs. They have a lighter, lower calorie noodle, and extra Thai-inspired flavour packs.
- Poach eggs. I use a lazy version of the Serious Eats poached egg, dropping two eggs into a shallow pan of boiling water (at a low boil). Turn off the heat and prepare the remaining ingredients. When I remove the eggs, I use a spatula and transfer them to a spider or small mesh strainer where they can dry off a bit. I prefer using a small frying pan as it’s easy to navigate with a spider, and it boils more quickly than a pot.
- Mise en place. Slice the green onion and julienne the cabbage. If you’re lazy (like I am), buy a bag of slaw mix, which keeps for up to a week in the fridge. I like to slice a bit of both ends of the green onion, but don’t use too much or it will dominate the soup.
- Prepare noodles. Break the noodle brick in half and add the soup base/chilis. Add the red curry paste package, boiling water, and stir until combined.
- Add condiments. Add the sliced cabbage and onion (but don’t stir yet). Wait a few minutes and stir. Repeat until noodles are soft and cabbage has softened a bit too. Add the eggs and gently break the yolks. The liquid will slowly become a creamy, savoury broth.
- Add bonus aromatics. Finely chop the basil and juice the lime and sprinkle over top of the finished soup.