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This green-tea-and-toasted-rice (TSTE® Genmaicha Tea) broth is the perfect platform for sweet roots, earthy vegetables, mushrooms and the bright warm spice of ginger.
From TSTE®¼ cup TSTE® Genmaicha Tea1 TBS TSTE® Ginger - Cut & Sifted2 TBS TSTE® Honey - Granulated2 TBS TSTE® Mushrooms - Kibbled2 tsp TSTE® Soy Sauce Powder (more to taste)
From the Grocer1 cup frozen (shelled) edamame, thawed1 cup shredded carrots1½ TBS red miso, optional (more to taste)*1 baby bok choy, thinly sliced3 green onions, sliced thin on diagonalBasil leaves, coarse chop, to garnish
COMBINE TSTE® Genmaicha Tea and TSTE® Ginger - Cut & Sifted.ADD 8 cups boiling water and steep for 6 mins.STRAIN into a soup pot. Over medium-high heat; bring the steeped tea to a boil.WHISK in TSTE® Honey - Granulated, TSTE® Mushrooms - Kibbled, edamame, and carrots.REDUCE heat and simmer until vegetables are soft, about 5 mins.WHISK in miso (if using) and TSTE® Soy Sauce Powder to taste.ADD bok choy, green onions, and a few basil leaves to garnish. *Note: When you add miso to hot liquids, the miso solids will separate and settle out. If you’re serving the soup right away, no worries. However, if you’re making it ahead, it’s worth the added step to strain these solids out. You’ll sacrifice the vegetables, but we think it’s worth it to get their delicious flavor into the stock. You can add another round of vegetables to the soup when you reheat your now clear broth.
Yield: 6 servingsTotal Time: 21 minsPrep: 10 minsCook: 11 mins
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