Breakfast Soup Loaded with Vegetables is my original recipe inspired by the Japanese Traditional Breakfast Menu. I have always been fascinated with the way Japanese eat and especially their breakfast food. They have omelette, vegetables, pickles, fried fish, rice and the ever famous Miso soup. I want that kind of breakfast a combination of different components, high in protein, good amount of fiber and tons of flavor but the only problem is I don’t like the work involve with it.
Having that kind of breakfast means that I need to wake up early to cook all these food, which I will not like because I am not a morning person. I don’t like to wake up early if I don’t have to, so I know its not going to work. I just brushed off the idea of having breakfast with different side dishes. That is, until one day, I got tired of eating fried egg with rice or my husband’s gourmet oatmeal in the morning. We just kept switching our breakfast menu so we would not to eat the same breakfast everyday. I was determined that day to change our breakfast food, it may not be as extravagant as a Japanese Breakfast Menu, but I know I needed to start with something and that something is soup.
Soup is easy to make and will stay good for a few days inside the refrigerator, so, I knew it would be a great addition to my make-ahead breakfast menu.
I started looking inside our refrigerator to see what ingredients I could use to make my breakfast soup. I want my soup to be loaded with vegetables. I noticed that the Japanese always incorporate spinach, scallions and cabbage into their meals. So I grabbed the left over shredded cabbage and carrots, half a bag of spinach and a bunch of green onions. I also wanted my soup broth to be packed with flavors so I also grabbed ground pepper, fish sauce, soy sauce, Maggi seassoning, chicken bullion cube and sesame oil.
I filled up the 3 quart saucepan half way with water and turned on the stove to medium heat. I placed the saucepan that is half filled with water on a stove and started pouring a little bit the cooking sauce, ground pepper and chicken bullion cube. I added the sliced green onions, cabbage and carrots to the broth. After simmering for 10 minutes, I stirred in the ground coriander, everything bagel seasoning and spinach. Cover and cook for about 2 minutes.
I tasted the broth and to my surprise, it was very good! However, I knew I needed to add something to make it better. I opened my spice drawer and found the unopened “everything bagel seasoning” and “ground coriander seed”. I opened them and put a dash of each into my soup. And that was the beginning of my Breakfast Soup Loaded with Vegetables.
My Breakfast Soup Loaded with Vegetables is a really a good addition for your breakfast menu because it’s not only loaded with nutrients that come from cabbage, carrots, green onions and spinach, but it’s also loaded with good flavor from the different cooking sauces and seasonings.
This is one of my make-ahead breakfast ideas that I serve with my other make-ahead breakfast dishes such as Eggplant and Tomato Casserole and steamed rice.
This soup will last for 4 to 5 days in your fridge.
Breakfast Soup Loaded with Vegetables
- 1/2 whole medium size green cabbage thinly sliced
- 2 whole carrots thinly sliced
- 5 oz fresh spinach
- 1 bunch green onions thinly sliced
- 5 cups water
- 1 cube chicken bullion
- 1 tbsp Maggi Seasoning
- 1/2 tbsp soy sauce
- 1 1/2 tbsp fish sauce
- 1/2 tbsp sesame oil
- 1/4 tsp ground pepper
- 1/4 tsp ground coriander seed
- 1 1/2 tsp everything bagel seasoning
- Fill up the sauce pan with 5 cups of water and place it in the stove on a high heat.
- Place all the broth ingredients except, ground coriander and everything bagel seasoning.
- Whisk in all the broth mixture into the sauce pan.
- Add the sliced green onions, carrots and shredded cabbage.
- Cover and bring to boil. Reduce to medium heat and simmer for 10 minutes until the cabbage has wilted.
- Stir in the ground coriander, everything bagel seasoning and spinach. Cover and cook for another 2 to 3 minutes.
- Serve and enjoy!