Green Tea, Tofu, Noodle & Cress Soup

Prep Time:

30 minutes

Number of Servings:

Serves 4

Recipe Source:

Ingredients

Put 6 cups of water in a large saucepan with the green tea bags or leaves and ginger, and heat until water is about to bubble.
Meanwhile, in a separate sauce pan, cook noodles according to package directions, then drain.
Remove tea infusion from heat and let steep for 4 minutes, then discard tea bags or strain and discard leaves (keep ginger in the infusion).
Return pan to burner and add tofu, bok choy, and soy sauce. Cook gently over low heat for 4 minutes. Siphon off ¹⁄₂ cup of the liquid and mix it with the miso paste in a small cup. Pour back into soup, along with sesame oil and scallions, and heat through. Season to taste with sea salt and white pepper.
Divide noodles into bowls, pour soup over, and garnish with nanami togarashi, shiso, and mustard cress.