Bacon and egg breakfast soup

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking

This bacon and egg soup is perfect for breakfast because it gives your body a lot of energy to stay active throughout the day. Bacon and egg is a classic combination, so you can’t go wrong with this bowl of deliciousness.

The soup is light and savory, it has a lot of cheese and baby kale. Everything comes together in 30 minutes, making it a perfect breakfast when you can’t spend a lot of time in the kitchen. Nothing can make this soup better than it already is.

Bacon and egg breakfast soup

I don't like oatmeal in the morning. I don't like anything sweet early in the morning, I prefer salty and spicy foods. This soup is a perfect breakfast option. You can use your favorite noodles to make it faster. It's not authentic or traditional, feel free to experiment with the ingredients. It's a quick and easy breakfast idea that can be prepared in the morning or a day in advance for an effortless meal. It's good for your health, too.

Course Breakfast
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 383 kcal

Ingredients

  • 3 pieces bacon, sliced
  • 4 scallions, chopped
  • 900 ml chicken broth
  • 900 ml baby kale
  • 15 ml mirin
  • 30 ml soy sauce
  • 1 package tofu noodles
  • 100 ml white miso
  • 2 eggs
  • 15 ml sesame oil

Instructions

  1. Place a pan over medium heat and sauté the bacon for 6 minutes. It should become crispy. 

  2. Remove it from heat and place on a paper towel. Leave 15 ml of the grease, discard the rest.

  3. Sauté scallions in bacon fat. They should become very fragrant. After 1 minute of cooking, add 3 cups broth, noodles, soy sauce, kale, mirin and let the soup boil. Lower the heat to low and cook until the flavors have combined. It takes around 5 minutes.

  4. Whisk 1 cup of water into a bowl with miso. Combine them together. Stir the miso into the pot. Place it over low heat. The broth shouldn't boil when the miso is in there.

  5. Crack the eggs and pour them into the broth. Be careful, or the eggs can create clumps. Cover the pot and let the eggs cook for 4 minutes.

  6. Take 2 bowls, divide the soup, scoop out the eggs into every bowl. Garnish with greens and bacon and drizzle with sesame oil. You can add any toppings and sauces you like. I recommend trying sriracha.

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