Monday, December 15, 2008

simple green tea noodle soup

for cold or sunny days
this soup is very easy to make
and very healthy too



after trying some wild vegetable soup
with some green noodles
at a little Tokyo Izakaya in Los Angeles
named Haru Ulala, a couple of months later
i saw the same kind at a 99 Ranch store
and realized that the green color of the noodles
was 'cause they were Green tea flavored noodles

i didn't know how to replicate the recipe
of the original soup but i remembered
some of the ingredients, shiitake mushrooms
and green beans, and other veggies



so gave it a try since the ingredients are cheap
i thought, oh well! if i doesn't come OK i can just toss it...
i made a very small batch and
since i didn't have green beans i made my soup with only
dried shiitake mushrooms
and some small broccoli florets
at the 1st try came out OK, very similar to the soup i had
and very edible indeed, by now it has become a favorite
quick fix when craving soup

here the quick instructions:

-soak the dry mushrooms for at least 15 minutes
in lukewarm water

- cut the broccoli or any other veggies in very small sizes
(i don't cook the veggies, they just cook with the boiling water
of the soup right after serving, so they are still crunchy and crisp
but make sure to use veggies that don't require a lot of cooking time
such as potatoes, i think small carrots or green beans are good options)

-in boiling water, add the amount of noodles you will eat
and cook for 4 to 5 minutes

-in the same water you cooked the noodles, add the mushrooms
and the broccoli (or other veggies)

- serve & eat it right away! while steaming

it has a very earthy fresh healthy taste
and afterwards your belly & spirit shall be warm
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