Recipe: Tetley Green Tea Soup
This refreshing soup recipe uses green tea as a refreshing broth. Get creative and try substituting chicken or another protein source for the cod in this dish.
- 2 cups short-grain brown rice
- 1 teaspoon salt, divided
- 1 package (about 0.8 oz.) toasted, seasoned nori
- 2 green onions
- 2 teaspoons vegetable or canola oil
- 1 pound black cod
- 8 tea bags of Tetley Green Tea
- 1 teaspoon black sesame seeds
- Tamari (rich, thick Japanese soy sauce) or soy sauce (optional)
- Toasted sesame oil (optional)
- In a medium saucepan, bring rice, 1/2 tsp. salt, and 4 cups water to a boil. Cover, reduce heat to a simmer, and cook until rice is tender to the bite, about 50 minutes. Remove rice from heat, uncover, and fluff with a fork.
- Meanwhile, cut nori into 1/4-in. strips and set aside. Slice green onions crosswise (including green parts) and set aside.
- Preheat broiler. Rub a baking sheet with oil. Put fish on sheet and turn over to oil both sides. Sprinkle with remaining 1/2 tsp. salt. Broil 3 to 4 in. away from broiler until cooked through (flesh flakes easily and is opaque in the center), about 5 minutes. Transfer fish to a plate and set aside.
- When rice is cooked, bring 8 cups water to a boil. In a large teapot, measuring cup, or pitcher, pour water over tea bags. Let steep 5 minutes.
- Meanwhile, put 1 cup rice in each of 4 large soup bowls. Place 1/2 fish fillet on each bed of rice. Pour 2 cups hot tea over each. Sprinkle with green onion and black sesame seeds. Serve immediately, with bowls of nori, tamari, and sesame oil on the side if you like.