When we were in Hong Kong, one of the comfort breakfast foods that is a staple everywhere is macaroni soup. Much like sangria, every family or restaurant has a different recipe. Mine consisted of a broth made from diced sweet onions and carrots that I sweated over low heat combined with organic chicken legs that I had seared on all sides before adding water for the soup base. The result was yummy, creamy broth. At the end I added in macaroni, a half of an all beef hot dog and some local sweet corn. You can substitute spam or ham for the hot dog as well. I coupled this with some decaf milk tea for him, which he loves. Yums.
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