Green tea Miso soup is this week’s soup.

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Making miso soup is one of the simplest jobs. Just put everything in boiling water and you’ve got yourself a lovely meal. But have you ever considered adding green tea to the soup? If you haven’t tried it yet, you should. It’s not only a powerful antioxidant, but it also adds a subtle aroma and flavor to the soup.

  • 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
  1. Cut you tofu in small cubes and marinate it in the tamari sauce.
  2. Put your seaweeds in hot water to rehydrate them for about 15 minutes.
  3. 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.
  4. Remove the bags and add the miso to dissolve.
  5. In the meantime, cook your rice noodles.
  6. Remove your seaweeds from the water and slice them. Add them to the broth with the spinach and the green onions.
  7. Serve it on the rice noodles with shredded carrots.
  8. If you have to reheat the soup, don’t boil it so you get the most of the nutriments.

What are our readers’ thoughts on this recipe?

This soup was wonderful, and I prepared it with mugicha green tea. I used dried wakam for fresh seaweeds, which improved the flavor even more. It was also filling, but not too so. Thank you for your contribution.

I attended a dinner party with several friends, and we had amazing soup! Extremely simple to create. I also added turmeric! Miso was difficult to obtain at Walmart, so I headed to Whole Foods, where it was still unavailable. But it was fantastic.

This is a beautiful quick and nutritious soup that we had for lunch, topped with some Addies Texas Toast.

This is a simple and healthful soup with a pleasant green tea taste.

This soup was fast and simple to make, and it came out fantastic. During the frigid winter months, it was a fantastic comfort dish.

This soup is delicious! I opted to try Mugi Chai instead of green tea, and it worked out well. I think this is one of the greatest soups I’ve ever prepared. It’s full, tasty, and healthful. Once we complete our bowls, we like to eat the tea stem for dessert; it also makes an excellent garnish for this soup. This will now be on my go-to recipe list.

I adore this soup! I opted to try Mugi Chai instead of green tea, and it worked out well. The soup is certainly one of the greatest I’ve ever prepared. It is full, tasty, and healthful. We like to eat the tea stem for dessert after we complete our bowls; it also makes an excellent garnish for this soup. This will be on my go-to recipe list from now on.

Instead of green tea, I used mugicha to make the green tea miso soup. That was very excellent!

I’ve cooked this dish numerous times and it’s delicious. I also substitute mugi chai for green tea.

I’d never tried green tea with miso soup before, but I did this time. It’s delectable! I adore the color of the soup. It’s stunning!

This is something I created, and it’s great! I made mine with Mugicha (barley tea), and it was delicious!

It’s a good idea to substitute green tea with mugicha (barley tea). We like barley tea, but it is not always easy to get by.