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Green Tea Soup with Noodles
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Green Tea Soup with Noodles

I am a big fan of chunky broths, especially when they involve green tea, noodles and fish. This recipe is adapted from my cookbook, The Wholesome Cook, and ticks all the boxes for my perfect meal – jam-packed with antioxidants, nutrients, flavour and texture. You can use skin-on fillets. Simply fillet the skin off and pan fry until crispy, use to top the soup.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people

Ingredients

  • 6 cups water
  • 3 160 g skinless salmon fillets
  • 2 sprigs spring onions
  • 6 baby bok choy
  • 250 g sliced cup mushrooms or mixed Asian mushrooms
  • 1 tablespoon coconut or olive oil
  • 3 green teabags
  • 1 teaspoon freshly grated ginger
  • 90 g soba noodles ramen, somen or angel hair spaghetti
  • 2 tablespoons soy sauce or tamari
  • 1/4 cup shiro white miso paste

Optional

  • 1 small handful of dried wakame or other seaweed
  • 1 large handful of edamame beans
  • pinch of dried chilli flakes
  • 1 tablespoon sesame seeds or furikake seasoning see note below

Instructions

  • Boil water in the kettle.
  • Meanwhile, slice salmon into logs or dice into bite-sized pieces. Finely slice spring onions. Cut bok choy in half lengthways or chop into bite-sized pieces.If using Asian mixed mushrooms, trim ends off enoki, slice larger mushrooms.
  • Heat oil in a large saucepan or soup pot set over medium-high heat. Add spring onions, reserving 2 tablespoons of the green parts for serving, and mushrooms. Cook stirring for 2 minutes before adding bok choy. Cook for a minute. Pour in boiled water. Reduce heat to low, add teabags, ginger and noodles simmer for 4 minutes. Remove teabags and add soy sauce or tamari.
  • Turn off the heat. Add salmon, mix into the soup gently and leave to poach for 2 minutes. If using, add seaweed, edamame and chilli. Meanwhile, mix miso in a bowl with 1/2 cup of broth to make a slurry. Stir miso mixture back into the soup.
  • Divide green tea soup between bowls. Sprinkle with sesame seeds or furikake seasoning, if using, and reserved chopped spring onions to serve.

Notes

Furikake seasoning is a Japanese toasted seaweed and sesame sprinkle used for rice and savoury dishes.
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