Miso Green Tea and Ginger Tofu Soup

Instead of regular miso soup or heartier and thicker vegetable-blended soups, this recipe is a broth-based soup with vegetables, tofu and unique flavours - ginger and green tea!

I spiralized the courgette to make noodles, using blade C on my spiralizer. Chopped or julienne courgette will also be fine but the noodles are different.

Miso Green Tea and Ginger Tofu Soup
Makes 2
Click HERE for a printable recipe card.

Ingredients:
- 720ml / 24floz boiling water
- 2 green tea bags
- 56g / 2oz onion, chopped
- 1/2tsp ginger, ground
- 56g / 2oz / 1 stalk celery, chopped
- 85g / 3oz green pepper, chopped
- 240ml / 8floz chicken broth, reduced sodium
- 18g / 1tbsp miso paste (I use miso and easy)
- 260g / 9oz courgette, chopped or spirialized
- 170g / 6oz firm tofu, chopped
- 5ml / 1tsp soy sauce, light

Method:
Boil 3 cups (720ml) water and brew 2 green tea bags.

Cook onion, ginger, celery and pepper for 5 mins.

Add broth, green tea water. Add miso paste and whisk till dissolved.

Add courgette noodles and simmer on a low heat.

Meanwhile brown tofu in a teaspoon of soy sauce and then add to the soup.

ENJOY!
Click HERE for a printable recipe card.

Nutritional Information:

Chai Tea

I can't start the day without at least two or three cups of tea. I buy boxes of PG Tips in bulk load from the internet and always carry a supply of teabags with me when ever I travel. The key to a good cup of English tea is to using fresh boiling water and good quality (strong) teabags.

Various recipes on the internet suggested adding 10 cardamon pods, gently crushed, or a whole vanilla bean, sliced length ways. I didn't have these ingredients to hand but I did add a little vanilla extract and I also reduced the sugar content. I figured honey or brown sugar can always be added to individual cups when serving if desired.

An additional option to turn this chai tea into the 'adult' variety is to add 30ml/1tbsp bourbon to each warm serving!

Chai Tea
Makes 6 (120ml / 4floz) servings
Click HERE for a printable recipe card.

Ingredients:
- 8 black peppercorns, whole
- 8 cloves, whole
- 56g / 2oz (4-inch piece) fresh ginger, sliced
- 3 cinnamon sticks
- 12g / 1tbsp brown sugar
- 2 star anise
- 1/4 tsp nutmeg, ground
- 15ml / 1tbsp vanilla extract
- 960ml / 32floz water
- 4 black tea bags (I use PG Tips)

Method:
In a saucepan, boil all ingredients except tea bags over medium-high heat for 5 minutes.

Reduce heat to medium-low, cover and simmer for 15 minutes.
Add tea bags and let steep for 5 minutes.

Pour mixture through a strainer and let cool to room temperature.
Refrigerate in an airtight container for up to one week.

Mix equal parts concentrate with boiling water or warm milk to make hot chai tea, or serve over ice with cold water or milk. ENJOY!

Click HERE for a printable recipe card.