From Tea Cookbook: Sweet and Savory Recipes for Tea Lovers by Tonia George.
30 minutes prep time | Serves 4

Ingredients:
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 [should this say ‘low-sodium’ instead?]
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

Directions:
1. 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. [I added comma because first part is long.]
2. Meanwhile, in a separate sauce pan, cook noodles according to package directions, then drain.
3. 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).
4. 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.
5. Divide noodles into bowls, pour soup over, and garnish with nanami togarashi, shiso, and mustard cress.

Per serving:
221 Calories, 13 g Protein, 34 g Carbohydrates, 4 g Fiber, 4 g Total Fat (1 g sat, 1 g mono, 2 g poly), 501 mg Sodium, HHHH Vitamin K, HHH Selenium, HH Vitamin B3 (niacin), B1 (thiamine), C, Folate, Copper, Manganese, Phosphorus, H Vitamin B2 (riboflavin), A, Zinc, Magnesium, Iron, Potassium