Ingredients
- 4 Sencha green tea bags or 1 1⁄2 Tbsp Sencha green tea leaves
- 1 1⁄4 inches fresh ginger, peeled and thinly sliced
- 5 oz egg noodles
- 10 oz silken tofu, drained and cubed
- 5 oz bok choy or spring greens, shredded
- 1 to 2 Tbsp light soy sauce
- 2 Tbsp red or white miso paste (preferably not sweet)
- 1⁄2 tsp sesame oil
- 6 scallions, trimmed and sliced
- 1⁄2 tsp nanami togarashi (chile pepper), to garnish
- Handful of shiso (Japanese basil) and mustard cress, to garnish
- Sea salt and white pepper
