There aren’t many easier tasks than making a miso soup – you just drop everything in hot water and voila, you’ve just made yourself a nice dinner. Have you ever thought about adding green tea to the soup, though? If not, definitely try it, it isn’t only a great antioxidant, but adds subtile perfume and taste to the soup, too.
- 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.
What do our readers say about this recipe?
“I made this soup using mugicha green tea and it was delicious. I used dried wakamé in place of the fresh seaweeds and it made the taste even better. It was also filling, but not too heavy. Thanks for sharing.”
“I had my friends over for dinner and we had this soup! Very easy to make. Added turmeric too! Hard to find Miso at Walmart so went to whole foods and they still didn’t have it. Was great though.”
“This is a lovely easy and healthy soup that we ate for lunch with some Addie’s Texas Toast on top which made it even nicer.”
“This is an easy and healthy soup to make with a nice green tea flavor.”
“This soup was very quick and easy, and turned out fabulous. It was a great comfort food during the cold winter months.”
“I love this soup! I decided to try using Mugi Chai instead of green tea, and it worked out great. The soup is probably one of the best I’ve ever made. It is filling, delicious and nutritious. We like to eat the tea stem for dessert after we finish our bowls; it also makes a great garnish for this soup. This will be in my go-to recipe list from now on.”
“I love this soup! I decided to try using Mugi Chai instead of green tea, and it worked out great. The soup is probably one of the best I’ve ever made. It is filling, delicious and nutritious. We like to eat the tea stem for dessert after we finish our bowls; it also makes a great garnish for this soup. This will be in my go-to recipe list from now on.”
“I made the green tea miso soup with mugicha instead of green tea. It was very delicious!”
“Love this recipe, have made it several times. I use mugi chai instead of green tea also.”
“I have never tried green tea in miso soup before, but this time I did. Its delicious! I love the color of the soup. It’s beautiful!”
“I made this and it is delicious! I made mine with Mugicha (barley tea) and it had a very nice flavor!”
“Nice idea substituting green tea for mugicha (barley tea). We like barley tea, but it’s not always easy to find.”
