I make a lot of stir frys, especially in the summer. Sometimes there aren’t any leftovers, but sometimes the leftover stretch out over multiple days. One the first night of stir fry, we eat it hot. On the second night of stir fry, we eat it cold (with new rice), and on the third night of stir fry, we make soup.
Stir Fry Soup
This is a really loose recipe, since it depends on what leftovers you have.
Saute a chopped onion in a 50/50 mix of chili oil and your regular oil of choice. Once the onion is translucent and just about to start caramelizing, add about 6 cups of water. Add less water if you don’t want much soup or if you don’t have much left over stir fry.
Now add miso to taste, approximately 1 tablespoon of miso per cup of water. Stop to taste after you’ve added the first half of the miso, because different misos pack a different punch. If you find you’ve added way too much, add some more water.
Left over rice or noodles? Throw it in! Or add some Korean rice cake sticks.
Now add your leftover stir fry, including any liquid/sauce. Did your awesome tofu make it to day three? Add it! You ate it while waiting for the onion to cook? That’s okay, just add the last bit of sauce and greens sticking to the side of the tupperware.
Do you have some kimchi? Chop some of that up and add it too. Maybe add some sambal oelek too, if you like it spicy.
Bring the soup to a simmer. Done! Since the stir fry is already cooked, you only need to heat things through.
This soup is really satisfying, very quick to make, and dresses up leftovers so they seem like new.