In yesterday’s Toronto Star, Susan Sampson featured a recipe that seemed a lot like my go-to healing broth (which I consume at least once a week) – except it had a new, very compelling addition: GREEN TEA!
GREEN TEA IN A SOUP!
The idea absolutely floored me. Green tea is basically the only thing I could add to healing broth that would make it any MORE healthy, but I never really thought of eating/drinking tea in soup before. Thankfully, Sampson was dutifully perusing Tea Cookbook: Sweet and Savory Recipes for Tea Lovers by Tonia George to develop an adapted recipe.
The soup begins by nearly-boiling 6 cups of water then steeping 4 green tea bags for 4 minutes along with some pieces of ginger. You could use jasmine tea. JASMINE. Lemongrass. I would add lemongrass too.
I'm trying this for dinner tonight.
You can follow Sampson's recipe if you're a methodological engineering type, or you can make your own tea soup.
I'd toss in some collards because I've been loving them lately, maybe snap peas or broccoli too. Sampson suggests bok choy, which is a personal fave. I like a little boullion too.
I'd add some delicious mushrooms for umami-ness. If you wish to use dehydrated mushrooms, just soak them in some kettle-boiled water, enough to cover. Once they've plumped up, toss them into your broth mix along with their liquid.
Cook noodles separately in salted water. You can use rice noodles, soba or whole wheat spaghetti. The noodles are the heart of the meal.
Finish the soup with your selection of all/any of the following: fish sauce, soy sauce, lime or lemon juice, sesame oil, hot sauce/cayenne powder/red chili flakes, chopped cilantro, chopped parsley, chopped spring onion, bean sprouts or sprouts of your choice.
I'm so excited.