Lightbulb! Noodle soup with a green tea broth! I went into the kitchen, grabbed my green tea bags (which have a light minty flavor – even better!), and got to experimenting. By steeping the green tea bags and using the hot tea water as part of the soup’s base, the broth becomes infused with metabolism-boosting goodness. The bitterness that I find common in green tea is nonexistent when mixed into this soup, just leaving a subtle earthy and herbal taste. I couldn’t believe how well the taste of the green tea blends in with the rest of the ingredients. If you don’t like tofu, try cannellini beans here. If you don’t eat beans, try snap peas instead. If you don’t like snap peas, try bok choy. Don’t like bok choy? Try mushrooms. I could do this all day. The combination of miso, ginger, and green tea works like peanut butter and jelly – it was meant to be!
Miso Green Tea and Ginger Zoodle Soup With Tofu [Vegan]
- 1-1/2 cups water
- 2 green tea bags
- 1 teaspoon sesame oil
- 1/2 teaspoon minced ginger
- 1-1/2 cups vegetable broth
- 1/2 cup small-diced tofu
- 1 tablespoon miso paste
- 1/3 cup chopped scallions
- 1 teaspoon soy sauce
- 1-1/2 medium zucchinis (made into noodles with a spiralizer)
- Pepper, to taste
- In a medium saucepan, boil the water. Once boiling, remove from heat and add in the green tea bags. Let them steep for 3 to 4 minutes, and then remove them. Set the broth aside.
- Place a medium saucepan over medium heat, and add in your sesame oil and then your ginger. Let it cook for 30 seconds, then pour in your vegetable stock, tofu and green tea broth, and bring it all to a boil.
- Once the soup is boiling, ladle out about 1/3 of a cup of the soup into a bowl. In that bowl, add the miso paste, and whisk until it is dissolved. Add this miso broth back into the saucepan, and lower the heat.
- Add the soy sauce, scallions, zucchini noodles and pepper to the soup, and let it cook for 2 to 3 minutes or until the zucchini noodles soften.
- Once done, pour the soup into a bowl and enjoy.