Tea is great for adding nuanced flavor to broth, baked goods, and more. This ramen recipe is easy to adapt using whatever veggies you have on hand!
For the serious tea lover, it can be delightful to experiment with both sweet and savory flavors when cooking with tea. The tea-infused broth of this ramen bowl is a new way to experience the familiar flavor of green tea in a delicious, easy-to-prepare ramen.
Use this combination of veggies, or swap in whatever you have available — you can’t go wrong with a combination of fresh, seasonal produce.
Adjust seasonings and toppings to fit your tastes, then enjoy an antioxidant-packed bowl of warm and comforting soup!
- 4 cups water
- 2-4 bags Numi Jasmine Green Tea
- 1 tsp garlic
- 1 Tb canola oil
- 1 tsp ginger
- ½ Tb rice vinegar
- 2 Tb soy sauce
- 1 Tb Raw honey
- dash of fish sauce (optional)
- 2 packs of Lotus Foods Rice Ramen (set aside seasoning packets for another use)
- Soft-boiled egg
- Baby Bok Choi
- Green Onion
- In a saucepan, lightly sauté finely chopped garlic and ginger, then add 2 cups of water and cook until softened.
- In a separate bowl, heat 2 cups of water and brew 2-4 teabags of jasmine green tea (depending on how strong you’d like the tea flavor to be) according to the directions on the package.
- Cook noodles separately and drain.
- Stir together brewed tea, garlic/ginger mixture, rice vinegar, soy sauce, and fish sauce. Add cooked and drained noodles, then pour into bowls and add toppings, allowing the steaming hot broth to lightly cook the carrots and bok choi.
Who’s craving a good noodle bowl? 🙋 An Easy Vegan Pho might hit the spot, or this Thai Veggie Noodle Bowl — perfect for summer soirees.