Wednesday night which means we have music practice and try to figure out a way to make dinner. Since we made such a big roast on Sunday, we knew we would have leftovers to eat and this is the perfect chance to have a nice bowl of soup on a cool winter day. And, we got a lot of things from the fridge used up. I took the kid to music so my wife took over and whipped up a really nice broth in the little time she had. For us this is really all about four components: broth, protein, noodles, and toppings. We love our toppings on soups and have found a really nice versatile fresh noodle from the Asian market that we use for these things.
For the broth:
- 1 giant green onion (something else we found at the Asian market)
- 1 normal green onion
- 1 quart beef broth (we just used the boxed stuff but would be better with better broth)
- 1 Tbsp soy sauce
- salt
Saute the green onions in a little olive oil then add broth and soy sauce and simmer over low heat for as long as you’ve got to try to develop some flavors.
For the protein, we just used the leftover brisket and I found some super thinly sliced brisket at the Asian market that we supplemented it with that was just sauteed in some olive oil and salt.
Our toppings tonight were:
- 1/4 red cabbage (leftover from the fish bao)
- Basil (leftover from the tomato sauce)
- Fresno chilies, thinly sliced
- Shishito peppers, thinly sliced
- Sriracha
- Soy Sauce
- Hoisin Sauce
Working Dad Cooks 