I had some great leftovers for lunch.
Mark Bittman's vegetarian cookbook had a forty-minute soup which is just as good, if not better, the second day. It's Korean-inspired, and involves frying up some carrots, garlic, daikon, chili peppers, and cabbage in sesame oil, then adding vegetable stock and letting it cook.
It worked out really well, although next time I'm trying "beef" stock. Also, I'm getting Asian chilis from the "Bangkok 54" grocery, next to the "looks way better on the website than it does in reality" restaurant of the same name.
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