Soup for breakfast?

There are countries and cultures where it is perfectly normal to eat soup for breakfast. When I make this recommendation in this country, I usually get incomprehensible looks. It ranges from "Yuk, for breakfast?" to "Who has the time?". But this recipe is really quick to make and once you try it, you are usually pleasantly surprised. The soup keeps you feeling full and energized for a long time. A nice alternative to scrambled eggs!

The "bone broth" is the base and provides, among other things, the amino acid L-glutamine, which can be supportive of intestinal mucosal health as well as the immune system. I use an organic bone broth concentrate when I don't have homemade broth. And there's no shame in not making it all yourself. You just have to have a look at where it comes from and what ingredients are in it. Preferably nothing but bones, water, and salt.

In any case, you start the day with proper hydration, get sufficient protein for satiety and your cells as well as your metabolism, and get a head start on your 5 a day with a good portion of vegetables. Add complex carbohydrates to the mix in the form of whole grain rice pasta, buckwheat pasta or any other complex carbohydrate as desired, to ensure lasting energy.

The fragrant blend of ginger (anti-inflammatory), coconut milk, cilantro and toasted sesame oil is also really fun this early in the morning!

Maybe just try it on a weekend to make it "bulletproof" for the week?

Ingredients (for one person):
Preparation time: about 12-15 minutes

Choose organic if you can.

350 ml water

Ginger, 1-2 cm piece peeled (quantity as desired)

Bone broth (as a concentrate or powder, follow the manufacturer's label with preparation recommendations)

100 ml coconut milk for cooking

80g frozen shrimps

50g diced Hokkaido pumpkin

50g mushrooms, sliced

50g shiitake mushrooms, sliced

40g whole grain rice noodles (follow the manufacturer's label with preparation recommendations)

120g Pak choi, cut into small pieces

Coriander, green

Sprouts as desired, purple radish sprouts perhaps?

Toasted sesame oil, approx. 1 tsp.


You can cut and prepare all the ingredients beforehand. But since you always have to wait 1-2 minutes until the next ingredient can be added to the soup anyway, I cut everything just before I add it. This shortens the total preparation time again.

  1. Bring 350ml of water to a boil in a saucepan.
    Meanwhile, cut the ginger into thin slices and add to the water.
    Add the bone broth and the coconut milk.
    Add the Hokkaido pumpkin to the soup, cut into small cubes.
    After 2 minutes, add the sliced mushrooms.
  2. add the shrimp.
    After another minute, add the noodles to the soup and stir well, preferably with a fork so they don't stick together. The package directions usually estimate 4 minutes, and I wouldn't extend that either as they get soggy quickly.
    After 2 minutes, of the 4 minutes for the noodles, add the sliced Pak choi and stir.
  3. when the 4 minutes are up, put the soup in a nice deep bowl and garnish with chopped cilantro, purple sprouts and sprinkle a teaspoon of toasted sesame oil over the soup. Enjoy!

The beauty of the soup is that almost everything is interchangeable. The pak choi can be substituted for spinach, chard, or kale. The shrimp is interchangeable for any other protein source: another fish, tofu, tempeh, or maybe cut a boiled egg in half and add it on top to finish. If you don't have whole grain rice noodles, maybe leftover noodles, whole grain rice, etc.?

The bottom line is that it's a nice basic recipe for whatever your fridge and pantry will hold.