Best Green Tea Soy Broth Recipes
GREEN TEA BROTH WITH UDON NOODLES (MARK BITTMAN)
From Mark Bittman's cookbook, "How to Cook Everything Vegetarian". With its somewhat savory taste, the resulting soup is elegant in both simplicity and speed; and the list that follows shows the ways to embellish and intensify the flavor. Some are garnishes to serve over the noodles; others are cooked in the broth to give it more character. And some can go either way. Makes 4 first-course or 2 lunch servings
Provided by blucoat
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the "tea broth" through a strainer and put the tea in a large saucepan. Discard the tea leaves.
- Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.
PACIFIC HALIBUT IN GREEN TEA BROTH
This mild-tasting fish, flavored with gingery green tea, takes 20 minutes to get ready. Serve with quinoa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Season halibut with salt and pepper.
- In a medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat; set aside.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side. Remove fillets from pan (reserve pan with any oil in it). Place fish in an ovenproof dish and bake 8 to 10 minutes or until just cooked through (a paring knife will easily go through fish).
- To pan, add ginger, bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 3 minutes or until the shiitakes begin to soften. Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer. Add scallions to pan. Place some broth and vegetables in each of 4 shallow bowls. Top with fish fillet and garnish with basil leaves.
- Season quinoa with salt, if necessary, and serve on the side in separate serving bowls.
Nutrition Facts : Calories 512 g, Fat 15 g, Fiber 7 g, Protein 47 g
GREEN-TEA SOY BROTH
Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, says this broth is delicious over seared tuna or noodles.
Provided by Scott Uehlein
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Steep tea bags in 3 cups hot water about 5 minutes. In a large saucepan, combine tea with remaining ingredients. Heat to a simmer. Serve over tuna.
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