Hello!
I very much enjoy your soup Patreon, and since you're a Soup Expert I wanted to ask: do you have any special tricks for storing leftover soups that contain dumplings or noodles? I always end up with enormous soggy dumplings and no more liquid after a night in the fridge.
This is where I reveal my dark predilections... that I like the soggified noodles and dumplings and extra soft rice. The folks out there who aren't sickos like me do suggest cooking the noodles/dumplings separately, but I have never done this. I do sometimes add additional water when reheating the soups full of thirsty starches.