[Recipe Redux | Cooking With Tea] Green Tea Broth with Rice Noodles and Vegetables Recipe

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"Thank God for tea! What would the world do without tea? I am glad I was not born before tea.”

 ~ Sir Philip Sidney

Learn how to make a soothing broth with green tea, noodles and vegetables. The opening quote by Sir Philip Sidney should give you guys an idea on how crazy I am about my daily cuppa of tea. It is a therapeutic morning ritual of sorts with specific steps & amounts and I never tend to steer away from them!  :-) The benefits of tea are many and I have used it in almost all forms like in smoothies, made a cool iced version of it to beat the scorching summer heat, photographed a cup umpteen number of times and even read books on it. If you are looking for one energizing and invigorating chai, then check out this recipe. You will love it. 

So, when the May theme chosen by the Recipe Redux team was "Cooking With Tea", I was literally over the moon and my head was swarming with ideas all month long on what to make - something new for sure. How about a broth or a soup, I thought and when I turned in to my favorite book of all times for inspiration, it had exactly that. Here in this recipe, green tea is used as a liquid base and the resulting version is simply lip smacking. It's intensified fragrant flavor is hard to miss. I ate both the bowls of broth pictured above. :-) That should say lots on how much I loved this surprisingly elegant dish. Give it a try as it hardly takes 15 minutes to make from scratch.

Rice Noodles. Handle with care as they are very fragile. 

Green Tea Broth with Rice Noodles and Vegetables

Adapted from How To Cook Everything Vegetarian by Mark Bittman (Page 145) 

The original recipe used Udon Noodles. Other additions to this tea broth: cubed tofu; precooked beans; scrambled eggs; sliced onion; nori; nuts; a dash of wasabi paste; bean sprouts; candied ginger; white or black sesame seeds.

Time: 15 to 20 mins

Ingredients:

1 green tea bag
salt and pepper powder
a small fist full of rice noodles
sugar - to taste (I added around 1 tsp)

I used the below vegetables for this soup. All have been chopped evenly to thin strips:

1 tomato
a small piece of cabbage
1 carrot
1 inch fresh ginger
1/4 of cucumber (finely chopped as it has been used as a garnish)
few sprigs of coriander

Preparation:

Bring about 2 cups of water to a rolling boil. Turn off heat, add the green tea bag, cover and let it steep for about 5 to 10 minutes. Discard the tea bag.

Meanwhile cook rice noodles as per package instructions. I boiled mine in water (with a dash of oil) for about 3 to 4 mins, turned off heat, drained water and ran it under cold water to stop cooking. Spread on a flat plate.

Bring the tea broth to a boil and sprinkle salt. Now add strips of tomato, cabbage, carrot and ginger. Cover and let it simmer for 3 to 4 mins until the veggies are slightly tender. Season with pepper powder, salt (if needed) and sugar. Finally, add the noodles, quickly give a stir and turn off heat.

Serve in a bowl and garnish with finely chopped cucumber and coriander.

The below photograph of my morning cup of tea is for Black and White Wednesdays # 131 created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and this week guest hosted by Simona of Briciole.

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