A soup made with green tea instead of broth? It’s possible! Indulge in Japanese flavors with this unique dish.
Ingredients
- Vegetable broth – 500 ml
- Red bell pepper – 150 g
- Fresh ginger – 20 g
- Napa cabbage – 150 g
- Carrot – 125 g
- Sunflower oil – 2 tbsp
- Soy sauce – 4 tbsp
- Salt – 1 pinch
- Tofu – 200 g
- Lime – 0.5 pc
- Long-grain rice – 100 g
- Green tea – 4 g
- Soybean sprouts – 75 g
Preparation
Step 1: Brew the Green Tea Cook the rice in boiling, salted water according to the instructions on the package. Brew the tea bags in 400 ml of boiling water. Steep for 2-3 minutes, then remove the bags. Cut the tofu into thin strips, drizzle with 2 tablespoons of soy sauce, and set aside.
Step 2: Prepare the Vegetables Peel and thinly slice the carrot. Clean the red bell pepper, remove the seeds, and dice finely. Clean and slice the napa cabbage into thin strips. Peel and slice the ginger into small slices. Wash and drain the soybean sprouts.
Step 3: Cook the Soup Bring the green tea and vegetable broth to a boil in a pot. Add the carrot and ginger and cook for 3 minutes. Add the bell pepper, cabbage, and cook for another 2-3 minutes. Meanwhile, fry the tofu in hot oil for about 2 minutes on each side until crispy. Add the soybean sprouts to the soup and season with salt, remaining soy sauce, and a squeeze of lime juice. Transfer the rice to soup bowls, pour the soup over it, and garnish with tofu.
