This will be the easiest dinner you make all week, but not boring by any standards! We have tatsoi in the CSA shares this week, a personal favorite of mine. Tatsoi is a mild Asian green, that can be used similar to spinach. It’s the perfect green to put in this Green Tea Soup. Green Tea Soup, that sounds weird! Also known as Ochozake, this is a simple soup made with leftover tea and rice in Japan. Also delicious with grilled or flaked fish, our version might not be traditional but it’s warm and light tasting. You can make this with almost any veggie you have laying around, rice, and tea. I baked and marinated some tofu in the farm kitchen, it’s great in soups like this.
Just cut the tofu into rectangles or triangles and drizzle with marinade. Marinate one hour or overnight in the refrigerator, flipping tofu occasionally.
If you make this tofu, it’s the only real work involved in this soup. You can make it ahead of time, or use pre-made. Omnivores try putting a piece of cooked salmon on top of the soup or flaking it in with the rice. Cooked shrimp or chicken could also work.
You’ll probably want to get a box of decaffeinated tea for this. (I did!) When you’re ready to eat the soup, make the tea. Place the cooked rice, veggies, and a dab of wasabi and soy sauce in each bowl. Pour tea over the top, add protein. Serve with extra wasabi, soy sauce, and chili sauce if desired.
Green Tea Soup
2 cups cooked rice
inner leaves from 1 head of tatsoi, stems removed, and washed
1 radish, thinly sliced
2 teaspoons wasabi (or more)
4 tablespoons tamari or shoyu soy sauce
2 – 3 Decaf or regular green tea bags
Protein – baked tofu, cooked salmon, etc.
Divide rice, tatsoi, and radish evenly among 4 bowls. Add one tablespoon of soy sauce, and a dab of wasabi to each bowl. Boil one and half quarts of water, steep tea bags in the water and remove. Ladle tea into each bowl. Top with protein. Serve with extra soy sauce, wasabi, and chili sauce.
1 lb tofu, water squeezed out, cut into rectangles, squares, or triangles
1/4 cup tamari
1 tablespoons toasted sesame oil
1 tablespoons olive oil
1 grated garlic clove
1 tablespoon grated ginger
Whisk together marinade ingredients. Place tofu in a baking dish, and pour marinade ingredients over the tofu. Marinate one hour or up to overnight in the refrigerator, flipping occasionally. Bake 30 -35 minutes at 400F.
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