Breakfast Tom Yum Soup

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.

Ingredients:

  • 1 package of Mama Tom Yum soup
  • 1 cup shredded cabbage
  • 2 soft poached eggs
  • 1 tbsp finely chopped green onions
  • 2 cups of boiling water
  • 2-3 leaves of fresh basil
  • ΒΌ small lime

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add bonus aromatics. Finely chop the basil and juice the lime and sprinkle over top of the finished soup.