This
soup is easy to assemble and fresh. I like it on cold mornings
when I want something filling and warming, but light. It's actually
great for any meal, but I made it up one morning when I wanted
a meal that would fuel me for a couple hours' work before I went
to work out, hence the name. If you're not sure about the idea
of vegetables for breakfast, try this tasty recipe!
•
3
cups Chicken Stock
•
4 Eggs,
whisked in a small bowl
•
2
cups Shredded Cabbage (can use prepackaged
for convenience)
•
2
handfuls fresh Mung Bean Sprouts
•
4
tablespoons Chopped Scallions
•
Salt
and Pepper to taste
•
3
tablespoons grated Parmesan Cheese (optional)
1.
Bring
chicken stock to a boil. Add cabbage and reduce heat to a simmer.
Simmer covered for 10 minutes until cabbage is soft.
2.
Add
mung bean sprouts and scallions, and then drizzle beaten egg
over soup. Cook until egg is set, about 1 minute. Stir in Parmesan
cheese. Serve immediately.
