¼ cup TSTE® Genmaicha Tea
1 TBS TSTE® Ginger - Cut & Sifted
2 TBS TSTE® Honey - Granulated
2 TBS TSTE® Mushrooms - Kibbled
2 tsp TSTE® Soy Sauce Powder (more to taste)
From the Grocer
1 cup frozen (shelled) edamame, thawed
1 cup shredded carrots
1½ TBS red miso, optional (more to taste)*
1 baby bok choy, thinly sliced
3 green onions, sliced thin on diagonal
Basil 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 servings
Total Time: 21 mins
Prep: 10 mins
Cook: 11 mins