zaterdag 15 november 2008

Dragonwell Noodles

Submitted by: Mary Nash
A Japanese influenced noodle dish, that uses a combination of tea and chicken broth as a base.
Prep Time: 25 minutes
Serving Size: 2

1 Cup Chicken Broth
2 Cups water
2 Tablespoons Dragonwell tea leaf
1/4 Cup rice vinegar
1/2 Cup rice noodles
3.5 Ounces sliced Shitake Mushrooms
2 Tablespoons cooking oil
2 Tablespoons Miso paste
2 Teaspoons chopped garlic
1 Teaspoon chopped ginger
1 Teaspoon red pepper flakes


Saute Shitake mushrooms, over medium heat, in cooking oil until slightly golden.
Boil water in medium saucepan.
Once boiling, add Dragonwell tea leaf in tea strainers.
Add rice noodles and chicken broth. Let boil for 3 minutes.
Add red pepper flakes, rice vinegar, and Miso paste and stir. Let simmer for two minutes.
Add garlic, ginger, and red pepper flakes and stir slowly for three minutes.
Remove tea strainers from soup and serve hot.

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