The failed batch of Sum Gum kept taunting me from inside the refrigerator. It had already been two days, and I shuddered each time I saw it lurking on the second shelf. I had to do something with it before it spoiled, but I wasn’t sure exactly what. It was time for me to gather my resources and do a leftover makeover.
The purpose of publishing my leftover makeovers is to help inspire ways to transform the odds and ends left in the refrigerator into something new. This week, we will look at how I transformed some less than desirable Sum Gum leftovers into something new. (This was an earlier version of the recipe than the one you find here.) This less than successful batch of Sum Gum had the rice stirred into it, and there was between 1 and 2 cups of it left in the fridge. It was imperative that I find a way to make it more palatable for my family rather than toss it into the trash. Since the Sum Gum has Asian flavors, I decided to make a soup with Asian influences.
Not entirely sure what I was going to end up with, I started pulling things out of the fridge and chopping, slicing, and dicing them. First, I chopped a small to medium onion and sliced 2 ribs of celery including the leaves. I intended to halve then slice 1 carrot, but the only carrots I found in my crisper drawer were baby carrots, so I sliced about 6 of them. I minced one medium to large clove of garlic. I peeled and minced a 1” piece of ginger.
Once I finished with the vegetables, I sauteed all of these fresh vegetables in a teaspoon of a mild flavored oil (canola) until they were beginning to get tender. At that point, I added 2 cans of chicken broth (14 oz each) and a can of sliced mushrooms that was sitting in the pantry waiting to find a purpose in life. I added the mushrooms along with all of the liquid. I stirred in two tablespoons of soy sauce and 1/4 teaspoon of ground black pepper.
After the soup came to a boil, I lowered the heat, and allowed it to simmer for 10 – 15 minutes, until the vegetables were thoroughly cooked and the flavors had a chance to come together nicely. At this point, I added the leftover Sum Gum and waited for the soup to come to a boil again. I remembered some bean sprouts that were leftover in the refrigerator, so I tossed them into the boiling soup and once again waited for it to return to a boil.
Then finally, I ladled the soup into bowls and garnished it with sliced green onions.
The only negative comment that was made about this soup was that the broth was cloudy and not as attractive as in some of my other soup recipes. In spite of this visual shortcoming, it tasted good and received thumbs up from everyone.
Here’s the recipe:
Sum Gum Soup
1 Tablespoon canola or other mild tasting oil
1 small to medium onion, chopped
2 ribs celery, sliced, include the leaves
1 carrot, halved then sliced
1 medium to large clove garlic, minced
1” piece of ginger, peeled and minced (about 1 ½ teaspoons)
2 (14 oz) cans chicken broth
1 can sliced mushrooms undrained
2 Tablespoons Soy Sauce
¼ teaspoon black pepper
1 – 2 cups leftover Sum Gum
1 ½ cups – 2 cups mung bean sprouts
1 – 2 green onions sliced
Saute onion, celery, carrot, garlic, and ginger in oil until tender. Add chicken broth, can of mushrooms, soy sauce, and black pepper. Bring to a boil, then lower heat and simmer 10 – 15 minutes or until vegetables are tender. Add the Sum Gum leftovers and allow pot to return to a boil. Add bean sprouts and return to a boil again. Simmer for an additional 2 – 3 minutes. Ladle soup into bowls and garnish with sliced green onions before serving.
I don’t really expect people to make this recipe, but I posted it in order to encourage you to think about what you can do to recreate those leftovers into something new. Please share your successes (or failures) below by leaving a comment.
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