We had leftover soup from Phnom Penh noodles one morning last month. There wasn't enough soup to soak half a package of rice noodles and finish it, so I thought about making some pasta and turning the soup into a Hong Kong-style breakfast.
Our house didn't have any macaroni, so I just slightly over-cooked some rotini. When you have pasta in soup, Lucy and I think that the pasta has to be past al dente or else it doesn't feel right. Soup is supposed to be easy to eat, right? Also, Mom used to make us macaroni in chicken soup as an after school snack, but by the time we got home and ate it, the macaroni was bloated. Ah, childhood.
Anyway, the pasta was drained and then added to the simmering leftover soup. We had a few over-easy eggs and toast made. And to complete the HK-style breakfast, we made cups of strong HK milk tea. As I was enjoying the yummy breakfast, I couldn't help but reminisce about our trip we took to asia last year. Good times!