A hot, hearty, nutritious breakfast (photo courtesy Good Eggs).  You can buy bone broth in multiple or individual serving sizes (photo courtesy Appetite For Health).
Over the last couple of years, bone broth—made from the bones of beef or chicken—has become the nutrition du jour, for lunch, dinner, and for breaks during the day.
How about for breakfast? In Asia, soup is a breakfast standard.
It’s hot, hearty, nourishing comfort food.
And you can make it with whatever you like.
We adapted this recipe from one by Good Eggs.
You can substitute whatever broth you prefer (miso, pho, etc.). You can buy the packaged broth, and even individual portions of it (such as with Nona Lim’s and Pacific brands).
If you have other vegetables in the crisper, or a piece of leftover chicken, just cut or shred them and toss them in.
If you’d like tofu instead of ramen, ditto.
And if you’d like to have the broth for lunch or a snack, no one will question your judgment.
RECIPE: BREAKFAST SOUP WITH BONE BROTH
Ingredients For 3 Servings
12 ounces broth
5 ounces (one packet) ramen
1 head bok choy or ½ head chard or kale, sliced into ½” ribbons
3 scallions, green and white parts chopped roughly
1/2 to 1 cup of fresh cilantro, chopped roughly (substitute mint, basil, parsley, chervil)
Optional: hot sauce or other favorite seasoning
1. HEAT the broth, diluting with water as desired. When the broth boils, add the ramen and cook for 2-3 minutes. Then add the greens and scallions, and any extra vegetables or proteins.
2. SIMMER for another 3-5 minutes, until the greens are bright and tender but still have texture.
3. BOIL a small pot of water, add the eggs and simmer for 7 minutes and 20 seconds. Remove from the water and place in an ice bath. Peel them when they are touchable.
4. PORTION the broth into bowls, along with halved egg. Garnish with herbs as desired.