Ingredients with Measurements:
- 2 tablespoons of kukicha tea leaves
- 2 cups of water
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 2 tablespoons of sake
- 2 tablespoons of bonito flakes
- 2 tablespoons of dried wakame seaweed
- 2 tablespoons of dried shiitake mushrooms
- 2 tablespoons of diced green onion
Special Equipment Needed:
- Tea strainer
- Saucepan
Step-by-Step Instructions:
1. Place the kukicha tea leaves in a tea strainer and set aside.
2. In a saucepan, bring the water to a boil.
3. Add the sugar, salt, soy sauce, mirin, sake, bonito flakes, wakame seaweed, shiitake mushrooms, and green onion.
4. Reduce the heat to low and simmer for 10 minutes.
5. Add the tea leaves to the saucepan and simmer for an additional 5 minutes.
6. Remove the tea strainer and discard the tea leaves.
7. Serve the soup in individual bowls.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Low
Serving Size: 4
Nutritional Information (per serving):
Calories: 60
Fat: 0 g
Carbohydrates: 10 g
Protein: 2 g
Substitutions for Ingredients
- For the kukicha tea leaves, you can substitute with any other type of tea leaves.
- For the sugar, you can substitute with honey or agave nectar.
- For the soy sauce, you can substitute with tamari or coconut aminos.
- For the mirin, you can substitute with rice vinegar.
- For the sake, you can substitute with white wine.
- For the bonito flakes, you can substitute with dried anchovies.
- For the wakame seaweed, you can substitute with any other type of seaweed.
- For the shiitake mushrooms, you can substitute with any other type of mushrooms.
- For the green onion, you can substitute with chives or shallots.
Variations:
- You can add other ingredients to the soup such as tofu, vegetables, or noodles.
- You can also use different types of tea leaves such as green tea, oolong tea, or black tea.
Tips and Tricks:
- Make sure to simmer the soup on low heat to avoid burning the tea leaves.
- You can adjust the amount of sugar, salt, and other ingredients to your taste.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a saucepan over low heat until warmed through.
Presentation Ideas:
Serve the soup in individual bowls with a garnish of green onion.
Garnishes:
Green onion
Pairings:
Rice
Suggested Side Dishes:
Miso soup
Troubleshooting Advice:
If the soup is too salty, add more water to dilute the flavor.
Food Safety Advice:
Make sure to store the soup in an airtight container in the refrigerator to prevent spoilage.
Food History:
Kukicha tea is a type of Japanese tea made from the stems and stalks of the tea plant. It has a mild, nutty flavor and is often used in soups and other dishes.
Flavor Profiles:
Kukicha tea soup has a mild, nutty flavor with a hint of sweetness from the sugar and a salty umami flavor from the soy sauce and other ingredients.
Serving Suggestions:
Serve the soup with a side of rice and a bowl of miso soup.
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Region: Japanese