For this recipe I used Hojicha Green Tea by Mighty Leaf.
Green Tea Chicken Noodle Soup
3 pieces boneless, skinless chicken thighs. Cut into 1/2 inch chunks.
3/4 cup brewed green tea
5 ounces bean thread noodles (thin rice noodles)
4 cups chicken stock
2 (1/2 inch thick) slices of ginger root, lightly mashed (I used the back of a spoon)
1 cup shitake mushrooms, cubed
4 cups baby spinach leaves
salt and pepper to taste
Garnish: fresh mint leaves and bean sprouts
Brew green tea. Let bag stay in until the tea is very strong.
Placed the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate.
Cover the noodles with warm water. (I use the water in the kettle left over from the tea, once it has cooled down a little). Soak until softened, about 10 minutes. Drain.
In a big pot, bring the stock, ginger and mushrooms to a boil over high heat. Reduce heat and simmer for 2 minutes.
Add the chicken, including the tea marinade, and noodles return to a boil. Reduce heat and simmer for 3 minutes.
Add the spinach and boil for 2 minutes. Season with salt and pepper.
Ladle into a bowl and garnish with mint leaves and bean sprouts.
Original recipe from Cooking with Green Tea by Ying Chang Compestine. See here for the book.