Asian Leftover Soup

Here's a perfect example of how I can go down that rabbit hole in my kitchen. I needed to bake a pineapple upside down cake so I have photos for next week's post. I wanted to invert it onto a serving dish that was still in use from New Year's Eve. It's this stainless dish that has some kind of liquid inside that holds temperature and had the leftover fresh veggies on it.

While someone else would have simply transferred the cut up veggies to a bag or different plate, and someone less OCD than yours truly might have opted to use s different dish to invert the cake, I went down the rabbit hole.

I decided to dice up the veggies, add some onion and spring onion tops (that I forgot to serve on New year's Eve), and some dehydrated wild mushrooms (that I always keep on hand) to some salted water and start a vegetable broth. once everything was tender, I added some dark miso paste, basil, lemongrass, cilantro, ginger, and roasted garlic to round out the seasoning for the soup base.

When I'm ready to serve it, I'll add some rice vinegar, chili crisp, tamari, and ramen noodles to finish it in the hot and sour style.

All said and done, I now have a few less leftovers, the cake photos I need for next week and a house that smells REALLY good!.