ROASTED KUKICHA GINGER TOFU MISO SOUP

ROASTED KUKICHA GINGER TOFU MISO SOUP
ROASTED KUKICHA GINGER TOFU MISO SOUP
Ingredients ::

  • 2 cups of water

  • 2 tablespoons of Roasted Kukicha

  • 1 teaspoon of sesame oil

  • 1/2 teaspoon chopped fresh ginger

  • 2 cups of vegetable broth

  • 1/2 cup of diced tofu

  • 1 tablespoon miso paste

  • 1/3 cup chopped shallots

  • 1 teaspoon of soy sauce

  • 1-1/2 medium zucchini (spiral cut – spaghetti)

  • Pepper

How to Prepare :: 
Begin by preparing the Roasted Kukicha; pour boiling water (100ºC) over the green tea and steeping for 3-5 minutes using a French press or vessel of your choice.
In a medium saucepan, add the sesame oil and the ginger, sauté over medium heat for 30 seconds, then pour in the vegetable broth, tofu and green tea broth and bring to a boil.
Once the soup is boiling, set aside a bowl and fill with broth. Add your miso paste to the bowl and mix until miso is completely dissolved. Add this miso broth back into the pan and lower the heat. 
Add soy sauce, scallions, zucchini noodles, and pepper and cook for 2-3 minutes or until the zucchini noodles have softened. 
Once ready, pour the soup into a bowl and enjoy!

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