TEA SOUP RECIPES

INGREDIENTS

5 cups vegetable stock, broth, or bouillon
4 large cloves garlic, minced or pressed
3 teaspoons dried thyme, lightly crushed
3 cups chopped broccoli
1/2 pound (8 ounces) small shells or other macaroni shapes
1 cup prepared green tea at regular strength
juice of one lemon (about 2 Tablespoons)
1/8 teaspoon freshly ground black pepper or to taste
additional salt to taste (optional)

DIRECTIONS

Combine the stock, garlic, and thyme in a heavy saucepan and bring to a boil. Stir in the broccoli and macaroni, reduce heat, and simmer until the macaroni is just at the al dente stage of tenderness, about eight to twelve minutes depending on the shape chosen. Stir in the tea and heat through for about a minute. Remove from heat and stir in the lemon juice and pepper, and adjust the salt if necessary. Serve immediately and piping hot.

Green Tea Chicken Noodle Soup

In this soup, the green tea-marinated chicken is paired with rice noodles. The soup is fresh and cooling. This nurturing dish is ideal for a cold winter day, a new mother or a sick friend. Bean thread noodles can be quite slippery, challenging your skill with chopsticks, so keep a fork handy.

8 ounces boneless, skinless chicken. Cut into 1/2 inch chunks
1/2 cup brewed green tea
5 ounces dry bean thread noodles
4 cups chicken stock (see below)
2 (1/2 inch-thick) slices ginger root, lightly mashed
1/2 cup oyster mushrooms, cubed
3 cups packed spinach leaves, large stems removed
salt and white pepper, to taste
1 Tablespoon fresh mint leaves or cilantro leaves

Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate.

Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain.

In a big pot, bring the stock, ginger, and mushrooms to a boil over high heat. Reduce heat and simmer for 2 minutes. Add the chicken, including the tea marinade, and noodles. Return to a boil. Reduce heat and simmer for 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper. Ladle into bowl and garnish with mint leaves.

Makes 4 to 6 servings

Green Tea Chicken Stock

Many chicken stock recipes call for chicken bones or the whole chicken, which require 4 or 5 hours to cook. I have come up with this healthy and simple way to make the chicken stock. This stock not only has less fat than traditional recipes but is more flavorful than the commercial brands.

6 bags green tea
2 cups boiling water
2 Tablespoons canola oil
2 Tablespoons (1/2 inch) ginger root chunks
5 cloves garlic, minced
5 green onions, trimmed and cut into 1-inch long pieces
1 pound skinless chicken breast, cut into 1-inch-long pieces
6 cups canned chicken broth
3 cups fresh or frozen whole-kernel corn
1 teaspoon white pepper

Place the green tea bags in a large pot. Add the boiling water and simmer over low heat for 3 minutes. Use a spoon to press the tea out of the tea bags. Discard the tea bags.

Heat a wok or chef's pan over medium heat and coat it with the oil. Add the ginger, garlic and green onions and sauté until fragrant, about 1 minute. Add the chicken. Sauté until the chicken browns, 2-3 minutes.

Add the chicken mixture, chicken broth and corn to the tea. Bring to a boil. Reduce the heat and simmer. Covered, for 40 minutes. Season with white pepper.

Strain the liquid through a colander, pressing out as much liquid as possible. Let cool. Pour stock into a container and refrigerate or freeze.

Makes 5-6 cups