Category,

Have leftover soup or vegetables? Don’t let them go to waste! Refresh the flavor and create a new, yummy dish.

Yields1 Serving
 1 tablespoon oil
 1/2 onion, diced
 1 small tomato, diced
 Salt to taste
 1 teaspoon mushroom powder
 1-2 cups boiling water
 Left over soup (and/or vegetables)
 Splash of Chinese rice wine
Optional Ingredients
 Handful of black seaweed
 1 tablespoon potato starch mixed with water
 1 egg, whisked
 1 teaspoon black sesame oil
 1 tablespoon cider vinegar
 1/4 teaspoon black pepper
1

Heat the oil in a wok, then add salt.

2

Toss in the onions, stir briefly.

3

Add in the tomato and mushroom powder, stirring for another minute, or until the tomato has released its flavor.

4

Add the mixture into the boiling water.

5

Add the leftover soup or veggies. You may need to add additional water.

6

Cook for 5 minutes.

7

Add a splash of rice wine and you are finished!

Optional Ingredients - Be Creative - Add One or All
8

Add the seaweed and cook another 2-3 minutes.

9

Thicken the soup with the potato starch mixed in a bit of water.

10

Drizzle in the whisked egg.

11

Drizzle in the black sesame oil.

12

Stir in the vinegar and pepper for a hot and peppery taste.

Ingredients

 1 tablespoon oil
 1/2 onion, diced
 1 small tomato, diced
 Salt to taste
 1 teaspoon mushroom powder
 1-2 cups boiling water
 Left over soup (and/or vegetables)
 Splash of Chinese rice wine
Optional Ingredients
 Handful of black seaweed
 1 tablespoon potato starch mixed with water
 1 egg, whisked
 1 teaspoon black sesame oil
 1 tablespoon cider vinegar
 1/4 teaspoon black pepper

Directions

1

Heat the oil in a wok, then add salt.

2

Toss in the onions, stir briefly.

3

Add in the tomato and mushroom powder, stirring for another minute, or until the tomato has released its flavor.

4

Add the mixture into the boiling water.

5

Add the leftover soup or veggies. You may need to add additional water.

6

Cook for 5 minutes.

7

Add a splash of rice wine and you are finished!

Optional Ingredients - Be Creative - Add One or All
8

Add the seaweed and cook another 2-3 minutes.

9

Thicken the soup with the potato starch mixed in a bit of water.

10

Drizzle in the whisked egg.

11

Drizzle in the black sesame oil.

12

Stir in the vinegar and pepper for a hot and peppery taste.

YUMMY LEFTOVER SOUP

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