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| Egg-Topped Glass Noodles Soup |
Fall is in the air which fits the bill for hot and soul-satisfying soups for lunch. All the left-over bits of vegetables and tofu from the fridge form the base for this meal in a bowl.
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| Egg Adds More Protein |
My preference for glass noodles over egg noodles lies in its make-up. Glass noodles are made from mung beans whereas egg noodles are made from wheat so there are less carbohydrates in the former. Tofu is high in protein and low in fat which makes it an excellent choice for this meal, but any form of protein works in the soup.
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| Fast & Easy Prep |
The ingredients for the soup were previously chopped and left over, making it really easy to dump into some chicken broth. The glass noodles simply need to be soaked in boiling broth and cut with scissors into smaller lengths directly in the saucepan. I used triple-washed baby spinach, kale and other greens that came prepped from the store. To add some more flavour, the egg was beaten with a touch of chicken bouillon powder before topping the soup.
