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
- Cut you tofu in small cubes and marinate it in the tamari sauce.
- Put your seaweeds in hot water to rehydrate them for about 15 minutes.
- 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.
- Remove the bags and add the miso to dissolve.
- In the meantime, cook your rice noodles.
- Remove your seaweeds from the water and slice them. Add them to the broth with the spinach and the green onions.
- Serve it on the rice noodles with shredded carrots.
- If you have to reheat the soup, don’t boil it so you get the most of the nutriments.