Ever thought of sipping your tea and eating it too? Welcome to one of the most elegant and simple dishes in my repertoire: Green Tea Broth with Udon Noodles. In Japan, it’s common to enjoy noodles in their cooking liquid to capture every bit of flavor and nutrition. This recipe takes that concept a step further by using fragrant green tea as the base. The result is a surprisingly savory, delicate, and deeply comforting soup that’s both sophisticated and incredibly fast to make. In just 15 minutes, you can have a beautiful lunch for two or a light first course for four. Let’s get brewing!
Ingredients
• 7 cups / 1.7 L water
• 1/4 cup / 15 g loose-leaf green tea
• 8 oz / 225 g dried udon noodles
• 1 tbsp / 15 ml mirin or 1 tsp sugar, optional
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Put 7 cups of water in a large pot and bring to a boil. Remove from the heat and let it cool for 2 minutes to avoid scorching the tea. Stir in the green tea leaves, cover, and steep for 5-10 minutes until fragrant and richly colored.
2. Strain the tea broth into a large saucepan, discarding the tea leaves. Bring the broth to a rolling boil.
3. Add a generous pinch of salt and stir in the udon noodles. When the broth returns to a boil, add 2 cups of cold water. This classic technique prevents the noodles from overcooking on the outside while the inside cooks through.
4. When the liquid returns to a gentle boil, reduce the heat to a simmer. Cook, stirring occasionally, for 5-7 minutes or until the noodles are just tender.
5. Taste the broth and season with more salt, a few grinds of black pepper, and the optional mirin or sugar for a touch of sweetness. Serve immediately.
Nutritional Information
• A light and low-fat meal perfect for a healthy lunch.
• Green tea is packed with antioxidants known as catechins.
• Udon noodles are a great source of complex carbohydrates for sustained energy.
• This dish is naturally dairy-free and can be made gluten-free by using GF udon.
Pro Tips
• Pro-Tips & Variations
• Add plant-based protein by stirring in 1/2 cup of cubed firm tofu or 1 cup of cooked edamame during the last few minutes of cooking.
• For a deeper umami flavor, add 1 tablespoon of grated fresh ginger to the broth as it simmers, and garnish the finished bowls with toasted nori strips.
• Introduce a fresh, crunchy texture by adding a handful of mung bean sprouts, shredded cabbage, or julienned cucumber to the pot just before serving.
• Turn up the heat by adding a pinch of cayenne pepper or a dab of wasabi paste to each bowl.
FAQ
Q: How can I add more protein to this vegetarian udon soup
A: To make this a more protein-rich meal, stir in 1/2 cup of cubed firm tofu or 1 cup of cooked edamame during the final few minutes of cooking. Both are excellent plant-based protein sources that complement the delicate green tea broth.
Q: Is this green tea udon noodle soup gluten-free
A: This recipe can easily be made gluten-free. Simply substitute the standard udon noodles with a gluten-free variety, which are often made from brown rice or other GF grains. Also, ensure your mirin is gluten-free or use sugar instead.
Q: What can I add for a richer umami flavor
A: For a deeper, savory umami taste without any meat products, add 1 tablespoon of grated fresh ginger to the broth as it simmers. You can also garnish the finished bowls with toasted nori strips or a splash of tamari for an extra flavor boost.
Q: Can I store and reheat leftovers
A: For best results, store the broth and noodles separately in airtight containers in the refrigerator for up to 2 days. The udon noodles will continue to absorb liquid and can become soft if stored in the broth. Reheat the broth on the stovetop and add the noodles just before serving.
