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Green Tea Broth With Udon Noodles

Green Tea Broth 

With Udon Noodles

with GENMAICHA

INGREDIENTS

BROTH

-1⁄4 cup green tea leaves

-salt

-8 ounces udon noodles

-fresh ground black pepper

-1 tablespoon mirin (optional) or

-1 tablespoon sugar (optional)

Tea-Rubbed Flank Steak
CAPITAL BREAKFAST TEA

ADDITIONS TO GREEN TEA BROTH WITH UDON

- 1 cup finely chopped tomatoes, added to the broth as it simmers (optional)

- 1 -2 pinch cayenne (optional) or 1 -2 pinch other ground dried chile, added to the broth as it simmers (optional)

- 1⁄2 cup cubed tofu, added to the broth when the noodles are nearly finished cooking (optional)

- 1 cup precooked small bean, added to the broth when the noodles are nearly finished cooking (like soybeans, adzuki, edamame, or mung) (optional)

- 4 scrambled eggs, added to the broth when the noodles are nearly finished cooking (optional)

- 1 tablespoon grated peeled fresh ginger, added to the broth as it simmers (optional)

- 2 sheets nori, lightly toasted and cut into 1-inch strips, for garnish (optional)

- 1 tablespoon sesame seeds, used as a garnish (optional)

- 1 teaspoon black mustard seeds (to garnish) (optional)

- 2 tablespoons nuts, like pistachios, cashews (optional) or 2 tablspoons hazelnuts, toasted and used as a garnish (optional)

- 1 dab wasabi paste (to garnish) (optional)

- 1 thinly sliced onion, added to the broth as it simmers or as a garnish (optional)

- 1 handful of julienned cucumber, added to the broth as it simmers or as a garnish (optional)

- 1 -2 cup shredded lettuce (optional) or 1 -2 cup cabbage, added to the broth as it simmers or as a garnish (optional)

- 1 cup mung bean sprouts, added to the broth as it simmers or as a garnish (optional)

- 2 tablespoons candied ginger, added to the broth as it simmers or as a garnish (omit the mirin or sugar) (optional)

instructions

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.


For more loose tea recipes visit here.

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    This premium tea is a luscious blend of green tea leaves and roasted rice kernels, which produce a slightly brown-tinged beverage that is soothing, satisfying, and mild. It's a down-to-earth drink that will please every tea drinker, from the very young...

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