Green Tea Vegetable Soup

6 cups spring water
3 green tea bags
5 fresh shitake mushroom caps, diced
1 red bell pepper, cut into 2-inch squares
1/2 pound celery, cut into 2-inch pieces
1/2 pound cabbage, shredded
3 tablespoons miso
1/4 teaspoon minced serrano chile pepper (optional)
3 green onions (green and white parts), minced

Bring the water and tea bags to a boil in a large pot.

Add the mushrooms, bell pepper, celery and cabbage and bring back to a boil. Reduce the heat top low and simmer, covered, until vegetables are tender, about 5 minutes.

Discard the tea bags. Remove 1/2 cup soup broth to a cup. Add the miso and stir to dissolve it in the broth. Add the miso mixture to the remaining soup, along with the chili pepper, if using, and green onions. Simmer for 2 minutes. Serve hot. Refrigerate leftovers and reheat as needed.

Makes 7 cups.


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