A Japanese influenced noodle dish that uses a combination of tea and chicken broth as a base.25 m 2
- 1 c. chicken Broth
- 2 c. water
- 2 tbsp. Dragonwell tea leaf
- 1/4 c. rice vinegar
- 1/2 c. rice noodles
- 3 1/2 oz. sliced shiitake mushrooms
- 2 tbsp. cooking oil
- 2 tbsp. miso paste
- 2 tsp. chopped garlic
- 1 tsp. chopped ginger
- 1 tsp. red pepper flakes
Sauté shiitake mushrooms over medium heat in cooking oil until slightly golden.
Boil water in medium saucepan. Once boiling, add Dragonwell tea leaf in tea strainers.
Add rice noodles and chicken broth. Let boil for 3 min.
Add red pepper flakes, rice vinegar, and miso paste and stir. Let simmer 2 min.
Add garlic, ginger, and red pepper flakes and stir slowly for 3 min.
Remove tea strainers from soup and serve hot.