This is a flavoursome and nourishing soup with the added goodness of green tea. It is a great way to use any surplus brewed green tea you may have on hand from an earlier brew or prepared from a second steep of the leaves.
Servings: 2 - 4 people
Prep Time: 10 minutes
Cook TIme: 15 minutes
Ingredients
For Brewed Tea Preparation:
- 2 Cups water
- 2 heaped tsp Dragonwell or Japanese Sencha Green Tea
For Soup Base:
- 2 tsp sesame oil
- 1 tsp minced ginger
- 1/3 cup finely chopped spring onions
- 1 medium zucchini (spiral-cut is a lovely touch or finely chopped)
- 1 1/2 cup vegetable or chicken stock
- 1/2 cup firm tofu or cannellini beans (we used the cannellini beans)
- 1/3 cup miso paste
- 1 tsp soy sauce
- 2 cups shredded spinach
Method
- Prepare your green tea with below boiling water and steep for 3 minutes. Using a strainer, pour the brewed green tea into a jug and set the liquor aside to add to the recipe in the final stages (pop a lid on to keep it warm).
- Heat the sesame oil in a saucepan over medium heat, and then add the fresh ginger, spring onions and spiral-cut zucchini. Sauté for 60 seconds, then remove from the pan and set these ingredients aside.
- Using the same saucepan add the stock, tofu or cannellini beans, and soy sauce. Bring to just below boil, then reduce the heat to a gentle simmer.
- Place the miso paste in a small bowl and add a few ladlefuls of the hot stock. Whisk with a fork until smooth and add back into the soup.
- Add the shredded spinach and lightly sauteed ginger, spring onions, and zucchini. Gently simmer for 2-3 minutes.
- Remove from the heat and add the brewed tea liquor, stirring well to combine.
- Ladle soup into bowls and enjoy.
