As the temperature continues to drop, hot food and drinks become more popular than ever, whether it's soup or tea -- or, in this case, both. For an invigorating broth that satisfies through and through, prepare this recipe for Green Tea Rice Soup.
It is well established that green tea has many restorative properties. Namely, green tea is known to reduce the risk of many types of cancer, as well as lowering the risk of heart disease. However, it is also associated with proper bone health, oral health, and even weight loss.
Green tea with toasted rice is a common variety of this tea. This Green Tea Rice Soup is an extenuation of said drink, though dense with additional ingredients and accentuated flavor. The brewed green tea is accented with salty depth with a minimal addition of soy sauce. Maintain the relatively light taste of the broth by further including rice, dried mushrooms, dried seaweed, green onions, and gently cooked eggs.
This Green Tea Rice Soup is a simple recipe for cold days when you need a pick-me-up. Look at this as an alternative to chicken noodle soup -- it's a basic hot dish when you are sick, tired or just plain hungry.
- 4 cups water
- 2 bags green tea
- 2 cups cooked rice
- 2 tbsp soy sauce
- 1 (5-oz) package dried mushrooms
- 2 eggs
- 1/2 cup green onions, sliced
- 1/2 cup nori, thinly sliced
Heat the water in a large pot at medium-high. Brew the green tea, then discard the tea bags. Add the soy sauce and dried mushrooms. Remove from heat. Beat the eggs with a fork; while broth is still at a near-boil, drizzle in the eggs.
Portion out the rice into two bowls. Fill bowls with the green tea broth. Garnish with green onions and nori strips.