Raid the Pantry Noodle Soup

It is a rare but delightful occurrence when I'm able to a) experiment and cook something new, b) it actually tastes delicious, c) with the stuff I already have including leftovers, and d) at the right time. It was a dark and stormy day, perfect for noodle soup!

Raid the Pantry Noodle Soup
- Reconstitute dried shitake mushrooms and tiger lily buds (save the water)
- Blanche fresh wonton noodles (sold in dumpling wrapper section) - this was a new ingredient I had never used before
- Prepare soup with Asian pork stock (spare rib, water, onion, ginger, scallion, black and white pepper corns, rice wine), braised spare ribs, shrimp, napa cabbage, silken tofu, mini fish balls and the reconstituted mushrooms and tiger lily buds with water. I wish I had enoki mushrooms and bamboo shoots.
- Place noodles in bowl and cover with soup.
- Garnish with scallions and crushed white pepper.

Noodle Soup

Yay, another triumph. We had to finish all the food in the fridge - I had some left over rotisserie chicken, scallions and triple mushroom tofu and chicken soup I made earlier in the week. By the way, in case you don't know, I heart rotisserie chicken. It is 10 million meals in 1.

I cooked some spaghetti and put it aside. Yes, regular Italian spaghetti that you can find in the supermarket. I heated the chicken soup I made and added the left over chicken. To make it a bit more flavorful as a noodle soup, I added some soy sauce and sesame oil. I put the spaghetti in a bowl, topped with soup, and sprinkled some fresh chopped scallion. Fabulous!