RECIPE : weirdness in a bowl – green tea soup

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are you a fuzzy eater ?
if so, read no further. forget you ever saw this post. because today’s recipe is some seriously weird, flavour-packed food. a result of one of my most daring kitchen experiments to date.
just imagine : green tea, sauerkraut, shiitake, wakame, gochugaru, lime… all at once in a weird-as-can-be soba noodle soup.

and surprisingly enough – absolutely delicious. green tea as a soup base is amazing, don’t know why i’ve never tried it before. and the sauerkraut really adds a fresh an unexpected flavour to soups and stews. i’d like to really encourage you to experiment by adding it to random dishes. i eat it every day.
this soup is my new favourite for sure. not to mention, probably one of the healthiest dishes you can eat.

start off by brewing a cup of green tea. i used an organic sencha, but try whatever kind you usually like.greenteasoup9c

soak the wakame for a few minutes and add sauerkraut. follow this recipe (with video) for my beautiful pink sauerkraut, or use whatever sauerkraut you’ve got available. if you’re not a fan of seaweed, just use kale or spinach or whatever instead of the wakame.
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cook your soba noodles and add on top. if you can’t find soba noodles, just use whatever kind you want !
i’m sure this recipe would work with just about any type of noodles.
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finish by pouring over the soup. add some spring onions and gochugaru on top and mix everything up ! yum ^^
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green tea soup recipe : serves 1
3 shiitake mushrooms (if dried, soak in cold water for 6 hours and remove the stem), sliced
1 portion soba (buckwheat) noodles, or whatever noodles you prefer
1-2 tbsp dried wakame seaweed, or some green leafy veg
1 dl / 0.4 cup homemade pink sauerkraut, or store-bought sauerkraut
1 garlic clove, minced
1 tsp ginger, grated
1 tsp tamari
or light soy sauce
2 dl / 0.8 cup green tea, brewed in hot water
1 spring onion, sliced
1/4 lime
a pinch of gochugaru (dried korean chilli), or your favourite chilli pepper
a pinch of white pepper
serve with tamari or light soy sauce

instructions :
– brew a cup of green tea
– soak the wakame for a few minutes, until soft. pour out excess water and add the sauerkraut on top
– add a small amount of water (use shiitake soaking water if using dried shiitake) in a pot and heat. add the mushrooms, garlic, ginger, white pepper and half of the spring onion. let simmer for a few minutes
– cook the noodles according to the instructions on the packet. drain and add to the bowl. i twirled mine up, simply for the cuteness ^^
– add the green tea to the soup, and soy sauce to taste. i used 1 tsp, plus poured on some more while eating (like always)
– pour the soup on top of everything, and finish it off with the remaining spring onion and a sprinkle of gochugaru

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oh btw, since we moved to a new apartment this week we didn’t have time to make a sunday video. so i hope you’ll make due with this recipe post instead. sorry sorry !

have a beautiful day kids
love // jenny

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  1. Pingback: 3 THINGS : food fun facts | jenny mustard

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