How To Serve Leftover Soupy Dish

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Before it becomes stale, serve the leftover soup in a different dish. _{Reserving leftover soupy food can be seen as a different dish than before by using a variety of main ingredients.}

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Soupy food can be said to be our favorite Indonesian family. That's because we eat rice as the main course. We need soupy food so that the texture of the rice is not too hard in our mouths.

When we eat rice with a side dish of sambal or chili sauce, we usually also serve side dishes with soup, such as clear soup, curry, and many more. In my family, we often serve soupy foods that resemble curry, because coconut milk is used in the ingredients to make the sauce creamy.

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LEFTOVER LODEH DISH

Have you ever heard of a type of side dish called “lodeh? This dish is similar to curry, but does not use curry leaves, does not use chili, and does not use turmeric. Simply put, lodeh is a non-spicy version of white curry.

Lodeh contains various mixtures including tempeh and or tofu, mung bean sprouts, purple eggplant, and many more according to individual tastes. In my cooking this time, I use tofu, tempeh, and mung bean sprouts. Because it uses coconut milk, this side dish goes stale quickly. So usually we only eat this menu for one meal. It can also be used for two meals, for example for breakfast and lunch, or lunch and dinner. But this time the people in my house were having activities outside the house so I still had a lot more my dish after cooking.

So I thought of serving this soupy dish so that it doesn't get boring, and also to make it seem like a new menu. An important idea about this menu is to use noodles, or other types of pasta to serve with the soup. Because of the texture of the soupy food, pasta is a good choice to recreate the identity of the rest of the soup.

This is the leftover soupy food called lodeh for my lunch. I will involve some more ingredients to complete this dish.

If you often have soupy foods that become leftovers, this blog might inspire you. Stay tuned!

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TAKE A LOOK AT PANTRY

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The first stage I did was I took a look at the pantry. There is a container that I usually use to store dry ingredients such as flour, dried mushrooms, seeds, pasta, and seasoning powder.

I decided to use noodles and dried ear mushrooms. I like the noodles, as well as the dried ear mushrooms which have a chewy texture. Although I have other types of dried mushrooms, I prefer dried ear mushrooms this time.

If you prefer to use pasta, such as spaghetti or fusilli, it can also be a good idea to combine it with the rest of your soup.

In addition to noodles and dried ear mushrooms, I use again mung bean sprouts. I love these sprouts as they are very fresh and crunchy microgreens.

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COOKING INSTRUCTION

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- STEP 1

Bring the water to a boil. Then add the pasta of your choice and mushrooms. In addition, you also include vegetables with a slightly hard texture such as carrots, green beans, and more. So, it can save time.

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- STEP 2

Remove the noodles and mushrooms. Drain noodles, and set aside. For mushrooms, transfer to cold water. Then thinly slice the ear mushrooms. Set them aside.

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- STEP 3

Reheat the rest of the soup. Add mung bean sprouts and spring onions.

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- STEP 4

After boiling, remove them and they are ready to be served with other accompaniments such as pasta, or you can even serve them with toast, or even garlic bread.

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- STEP 5

It's presentation time. Transfer the noodles to a serving bowl.

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- STEP 6

Pour the soupy food into a serving bowl over the noodles. Add other accompaniments such as slices of mushrooms. Then, topped with chili powder if you like spicy flavor, and topped with sesame seeds. Ready to eat!

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The end result is that I like to eat creamy noodle soup. Coconut milk which makes the gravy delicious. It feels good to be able to enjoy different menus with the same main ingredients. Just need a little touch-up. Have fun!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,

Anggrek Lestari

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