What could be easier than a miso soup. Everything just dropped in hot water. In this case, I decided to add something little different to the water. Green tea. Why not use this leaf for something else than for a hot drink. It adds a subtile perfume and taste to this soup.

It is also a great antioxidant.

• 6 cups (1500ml) of water
• 5 bags of organic green tea
• 5 tbsp. (75ml) of rice miso
• 3 tbsp. (45ml) of organic tamari sauce
• 340g of silken tofu (Mori-Nu type)
• 1 cup (250ml) of wakame dried seaweeds
• 1 cup (250ml) of organic spinach
• 6 green onions
• 2 shredded carrots
• rice noodles

1. Cut you tofu in small cubes and marinate it in the tamari sauce.
2. Put your seaweeds in hot water to rehydrate them for about 15 minutes.
3. In a pot, put the water and the tea to almost boil to get the best flavour. Set it aside 5 minutes for the infusion.
4. Remove the bags and add the miso to dissolve.
5. In the meantime, cook your rice noodles.
6. Remove your seaweeds from the water and slice them. Add them to the broth with the spinach and the green onions.
7. Serve it on the rice noodles with shredded carrots.
8. If you have to reheat the soup, don’t boil it so you get the most of the nutriments.