30 minutes prep time | Serves 4
- 4 Sencha green tea bags or 1-1/2 Tbsp Sencha green tea leaves
- 1-1/4 inches fresh ginger, peeled and thinly sliced
- 5 oz egg noodles
- 10 oz silken tofu, drained and cubed
- 5 oz bok choy or spring greens, shredded
- 1–2 Tbsp light soy sauce
- 2 Tbsp red or white miso paste (preferably not sweet)
- 1/2 tsp sesame oil
- 6 scallions, trimmed and sliced
- 1/2 tsp nanami togarashi (chile pepper), to garnish [orig. uses itals]
- Handful of shiso (Japanese basil) and mustard cress, to garnish
- Sea salt and white pepper
- Put 6 cups of water in a large saucepan with the green tea bags or leaves and ginger, and heat until water is about to bubble.
- Meanwhile, in a separate sauce pan, cook noodles according to package directions, then drain.
- Remove tea infusion from heat and let steep for 4 minutes, then discard tea bags or strain and discard leaves (keep ginger in the infusion).
- Return pan to burner and add tofu, bok choy, and soy sauce. Cook gently over low heat for 4 minutes. Siphon off 1/2 cup of the liquid and mix it with the miso paste in a small cup. Pour back into soup, along with sesame oil and scallions, and heat through. Season to taste with sea salt and white pepper.
- Divide noodles into bowls, pour soup over, and garnish with nanami togarashi, shiso, and mustard cress.