If you don’t like tofu, try cannellini beans, they give softness and flavor. The combination of miso, ginger and green tea works like butter with jam, give it a try!
- 2 cups of water
- 2 tablespoons of organic green tea Kukicha Shigure
- 1 teaspoon of seed 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)
How to prepare this special soup
Prepare the tea with a classic brew and set aside.
In a medium saucepan, add the seed oil and 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 of liquid. In that bowl, add the miso paste, and whisk until it is dissolved. Add this miso broth back into the saucepan and lower the heat.
Add the soy sauce, scallions, zucchini noodles and pepper and cook for 2 to 3 minutes or until the zucchini is softened.
Once done, pour the soup into a bowl and enjoy. Credits: Alissandra Maffucci