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How to cook macaroni for breakfast, lunch and dinner, P1/3: Macaroni Soup

I did the feat of cooking and eating macaroni for breakfast, lunch and dinner on August 07 (before this food blog was born). The photo (I updated the top picture with an improved one) was posted on my previous personal blog (now offline) without the recipes. Yes, I was taking food photos way before this blog started, and also way before my personal blog started =p Looking back at some of my old blog photos, I realized this is quite funny so I thought of posting here, this time with recipes.

I thought I came up with a really smart idea back then when I came up with this weird idea of cooking macaronis for all 3 meals because :
1)    I was really obsessed about macaroni then;
2)    I was working at home the entire day and didn’t want to go out at all;
3)    I thought this is a super efficient way of cooking 3 meals with minimum fuss ;p

On retrospec, it seems more of smart alecky than smart to me now

Anyway, what I did was cook a humongous pot of macaroni for the entire day. To make sure they stay fresh, I keep the remaining macaroni in the fridge (wrapped with cling wrap so that they don’t dry out). Before using the macaroni for stir frying, I rinse them once with water so that they are moist again. You can also drizzle olive oil before storing them in the fridge.

This was my preparation work in the morning for all the 3 dishes

The truth is, I got quite sick of eating macaronis at the end of the day!
So my verdict after doing this feat is … macaronis (and the dishes I whipped up) are nice on their own, but don’t eat them all on the same day, haha… unless you want to count this useless stunt as a one of life achievements ;p

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So anyway, this is a first part post of what was cooked that day – recipe for breakfast item Macaroni Soup.

Erm, I am almost embarrassed to post it because it is so simple. But I think as a noob cook, I am entitled to post noobish stuff ;p

For the record, I love macaroni soup and I don’t understand whenever I hear that they are food for people who are not feeling well/recuperating… hmmph …

Main Ingredients
(serves 1)
Macaroni (about 50g for one person)

What I used that day:
Fish maw (soaked in hot water for half hour), cooked quail eggs, vegetables*, crab sticks, sotong balls, mushrooms.

*If using vegs like lettuce or tang oh, you don’t need to cook it. Just place in on top of cooked macaroni and pour the hot soup over. For vegetables that require cooking like chye sim, blanch it in boiling water for about 2 minutes (can cook with the pasta).

You can use anything in your fridge for the ingredients (like hot dogs, broccoli, carrots, shredded chicken, bittergourd slices, celery , fish ball, yong tau hoo etc). I just had steamboat earlier so I was using some of the leftovers for my macaroni.

Directions
1) Cook the macaroni according to the package instructions. Drain, rinse with cold water and set aside.
2) Boil about 600ml water (or use home made broth if you have), cook the ingredients. Season the soup with instant fixes such as knorr cubes, miso paste, dashi stock if not using home made broth.
3) Place the cooked macaroni in a bowl, add the cooked ingredients on top and pour the soup over =P

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Look out for part 2 and 3 of my “How to Eat Macaroni for Breakfast, Lunch and Dinner series”
Part 1 - Macaroni Soup done
Part 2 – Stir fry macaroni with basil, chilli and garlic
Part 3 – Tomato and sambal macaroni

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Pasta Presto Nights is a weekly food event which showcases delectable pasta/noodle dishes. I’m sending my humble macaroni soup to the wonderful Nilmandra from Soy & Pepper who is hosting this week.

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Tags: macaroni, one dish meal, Pasta, soup

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