RECIPE | Green tea, tofu, and noodle soup

23 December 2011, 12:00am

1 min read

serves 4

Ingredients

4 green tea teabags, or 1½ tablespoons green tea leaves
3 cm fresh ginger, peeled and thinly sliced
140gm egg noodles
1 carrot, pan-fried in garlic till soft
280gm firm tofu, drained and cubed
140 gm bok choy or spring greens, shredded
1-2 tablespoons light soy sauce
2 tablespoons red or white miso paste
½ teaspoon sesame oil
6 spring onions, trimmed and sliced
a handful coriander

Method

1. Place 1½ litres water in a pan with the green tea bags or leaves and the ginger slices. Heat until the water is just below boiling and bubbles start to form.

2. Remove the pan from the heat and let it steep for four minutes.

3. Remove the tea bags or strain the liquid to remove the tea leaves. Return the ginger slices to the liquid and reserve.

4. Meanwhile, cook the noodles according to package instructions in a separate pan.

5. Return the tea liquid to the heat and add the tofu, bok choy or greens, and the soy sauce. Heat gently for five minutes, until hot all through.

6. Scoop out some liquid to a small bowl and mix in the miso paste. Then return the liquid to the pan.

7. Add the sesame oil and scallions.

8. Spoon into bowls and garnish with the coriander.