Noodles and Tofu in Green Tea Ginger Broth

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Is it just me or is green tea having a major moment in the spotlight?

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Well, maybe not green tea exactly, but matcha, a green tea powder, is all over the place. This recipe doesn't use matcha, but it does have a simple, delicious green tea broth. This may actually be the easiest recipe I have on the site. It's a perfect weekday dinner that can be put together in 20 minutes (maybe even less).

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The green tea doesn't overpower the broth, it adds a subtle flavor that enhances the overall flavors of the dish. I kept the tofu simple, cooking it in some sesame oil and seasoning with salt and pepper.

I found green tea flavored noodles at an Asian supermarket the other day which definitely inspired me to incorporate green tea into a recipe. The noodles are great and if you can find them, definitely try them with this recipe. If not, soba noodles are just perfect!

In non-recipe related news, today is a special day because it's my Dad's birthday - Happy Birthday, Dad! I just realized I should have posted a chocolate chip cookie recipe today in honor of him. Unfortunately, it's too late now, but I do promise to make some soon and post the recipe!

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Noodles and Tofu in Green Tea Ginger Broth
Serves 2 - 3

Ingredients

1 green tea bag

4 cups boiling water

14 ounce package of extra firm tofu, drained and cubed

2 tablespoons sesame oil, divided

½ inch fresh ginger, minced

2 cloves of garlic, minced

2 teaspoons "bouillon" vegetable base

1 teaspoon soy sauce

8 ounces sliced baby bella mushrooms

4 ounces soba noodles, cooked & drained

1 scallion, sliced thinly

salt and pepper, for seasoning

Directions

​First prepare the green tea. Place a green tea bag in a large liquid measuring cup and pour in boiling water until you have 4 cups. Let the tea steep for about 3 minutes.

In a large pot, add 1 tablespoon of sesame oil over medium heat. When shimmering, add the garlic and ginger and cook until softened, about 2 minutes. Add the green tea, vegetable base and soy sauce and stir to combine. Raise the heat to high and bring to a boil.

Once boiling, return to medium heat and add the mushrooms. Cook for 5 - 7 minutes or until the mushrooms are tender.

While the mushrooms are cooking, prepare the tofu. Add the remaining 1 tablespoon of sesame oil to a large pan and heat over medium high heat. Add the tofu and cook for about 5 minutes per side or until it gets a light brown crust. Season with salt and pepper.

To serve, add the broth to a bowl and spoon in the tofu and noodles. Top with a sprinkle of scallions.