Cherry Blossom Festival Week--Green Tea Chicken Noodle Soup

Today I'm sharing a recipe for an Asian inspired chicken noodle soup with green tea that I originally found on the Celestial Seasonings' website in 2006 (according to the print out that I've had in my recipe box ever since).  I used to make this soup while I was in grad school.  I looked on the website and it is no longer shared, so I will copy down my adapted recipe.

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.