1 egg white
1-1/2 cups water
2 green tea bags. We recommend Brew Me’s Organic Bali Green Tea. Click here to shop.
1 teaspoon sesame oil
1/2 teaspoon minced ginger
2 cup vegetable broth
1/2 cup small-diced tau kua
1 tablespoon white miso paste for that umami flavour
1/3 cup chopped scallions
1 teaspoon soy sauce
1-1/2 medium zucchinis (made into noodles with a spiralizer, blade C)
Pepper, to taste
In a medium pot, boil the water. Once boiling, remove from heat and steep in the green tea for 3 to 4 minutes, and then remove them. Reserve the broth aside.
Place another pot 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, and in the ladle add the miso paste, and whisk until it is dissolved before you pour this miso broth back into the pot. Lower the heat to simmer.
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.
Plate the noodle soup into a bowl. Sit back and slurp up the goodness.
teapasar journal 