Who doesn’t love those smell of cooking from the kitchen on winter’s day?
As I gaze out my bedroom window, I see the cherry blossoms in my garden. It’s so beautiful, and harmony atmosphere which reminded me of Japan, cherry blossoms trees along the road. That thought brought me to create a Japanese style noodle soup.
A while ago, I saw a recipe from Rasa Malaysia: Green Tea Rice. Her recipe said its not recommended to use matcha powder. I have decided to make mine with noodles and matcha powder rather than using green tea leaves which is so expensive. As I have matcha powder why buy tea leaves.
My recipe is a simple Japanese noodles with a savory soup of green tea, which is completely comfort, hearty, delicious and filling on warm on winter days. In addition, I have also made green tea egg with green vegetables. Yes, I mean green tea egg.
Be courageous and adventurous not just in travelling but in cooking. Fill your kitchen with green tea fragrant smell and tummy with satisfying inspiration and brighten your soul.
To do one day in advance
2 eggs, plus water to boil eggs
20 g matcha powder
1 oolong tea bag or any green tea (OPT)
4 Tbs brown sugar
1/4 c soy sauce
1/4 Tbs miso paste
1/2 Tbs ginger powder
1/2 Tbs garlic minced
40 ml mirin
1 cinnamon stick
6 black peppercorn
2 1/2 c water, more if needed
Strain the soup by using double layer muslin clothes into a jar, then strain again using a new double muslin into a bowl. Now add noodles, coat into soup, followed by buk choy, egg and broccolini. Sprinkle some black sesame over the vegetables, egg and noodles. Sprinkle garlic on to broccolini. Enjoy!!!!
Bring a pot of water enough to cover eggs to boil over medium heat, cook eggs for about 10 minutes. Drain the water, place egg in ice water and in fridge for about 45 minutes. When eggs are cool, crack the shells and set aside in bowl.
Using the same pot, add eggs, matcha, tea bag, brown sugar, soy sauce, miso paste, ginger, garlic, mirin, cinnamon, cloves, black peppercorn and 2 1/2 c of water. Stir to mix well. Let’s simmer for 2 hours; occasionally stir to coat the eggs. By 1 hour, water will reduced, add more to cover the eggs. Continue to simmer and stir for another 1 hour. After 2 hours, switch off, remove from hob and sit on bench top to cool. Remember, stir t coat the eggs every 30 minutes. Let it sit in marinade overnight.
200 g Japanese egg noodles, plus water to cook Japanese egg noodles and dash of sesame oil
1/2 bunch of buk choy, halved lengthwise and separate
1/2 bunch broccolini, cut into bite size
black sesame seeds
cooked garlic minced, sprinkle on to broccolini (OPT)
Bring water to boil, put noodles in a strainer, stir to break loose about 3 minutes. Lift the strainer and drain well. Put in bowl, drizzle sesame oil and toss. Set aside. Now remove the green eggs, cut in halved and set aside in bowl. Using the green tea marinade from making the eggs with 1 c of water from cooking the noodles to cook broccolini until tender. Then blanch buk choy about 4-5 minutes. Remove vegetables, set aside.