Tag Archives: green tea soup

Genmaicha Soup

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I love Japanese food (especially sushi). The subtle, clean, simple, and light flavours present in most Japanese food can be tricky to balance and easily overpowered by a heavy-handed dose of seasoning.

I am also a connoisseur of teas. You might remember my post about one of my favourites, the Dan Cong Honey Orchid Oolong. However, my general favourite tea is Genmaicha because it is, like Japanese food, simple and clean, but maintains a slightly rich and comforting flavour. ‘Genmaicha’ translates to ‘poor man’s tea,’ wich is appropriate since I have not the funds to frequently access the Dan Cong Honey Orchid.

One of my favourite parts of the meal at a typical high-end Japanese sushi bar or steak house is the beginning. Its great to start the meal with delicious broth soup. You know, the one with the thinly sliced green onions and mushrooms floating in the rich, amber liquid. Sometimes you’ll find tofu or rice noodles as well.

Well, I decided that Genmaicha, a more savory variety of green tea (sencha green with toasted brown rice) might work very well as the broth base for a simple and delicious Japanese soup.

Here’s what I did:

INGREDIENTS
Vermicelli noodles
Brown or Arborio rice (I used Arborio)
Green Onions (Scallions)
Mushrooms
Green Tea
Salt to taste
(whoa! SO SIMPLE)

PROCESS
1.Slice thinly the green part of the scallions. Its up to you how much you want to use. More slices will add a richer flavour to the soup.
2. Slice thinly the mushrooms. I kept two thin slices as ‘garnish’ and chopped about half of the shroom.
3. Place uncooked vermicelli noodles in a personal bowl (if serving more people you can just get a bigger bowl and increase the amount of ingredients) with chopped shrooms.
4. Put about 3-5 tbsp (or more, depending on how much of the flavour you want; I recommend more so the delicious, nutty, toasted flavour is more prevalent in your soup) of your rice in a dry sauce pan. Toast until golden brown.
5. Add enough water to fill your bowl to the rice in the sauce pan. Boil for a bit to infuse flavour of toasted rice.
6. Stick a green tea bag (or an infuser with loose-leaf green tea – if you alread have Genmaicha skip the toasted rice step) in your bowl with the vermicelli and the chopped shrooms. Pour the boiling rice water over the noodles in the bowl. Immediately garnish with scallion and the shroom slices.
7. Add a decent amount of salt to taste – I think I used about a 1/3-1/2 tsp for my little bowl.
8. Let sit for a bit so the noodles can cook and absorb the flavour and so you don’t burn your face off when you try to eat it. Then sit down and have a snack AND afternoon tea at the same time!!!

I apologise for the inexact nature of this recipe. I was simply experimenting and came up with this without ever having made the original Japanese style soup recipe. Next time I am going to try it with some small fried tofu cubes.

This recipe is very simple, delicious, and takes little time to make. I recommend as an appetiser or as an afternoon snack, or even breakfast.

Enjoy!

 

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