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Looking for an easy, healthy, and delicious weeknight supper? No need to call for takeout or hit the grocery store freezer section. Miso paste, garlic and ginger, and ORGANIC INDIA Tulsi Green Tea Infusion make for a light, warm, and soothing broth perfect for packing in vibrant veggies and hearty rice noodles–and this green tea miso noodle bowl all comes together in minutes.
Loaded with antioxidants and nutrients, green tea is noted for a host of health benefits, including improved brain function, healthy metabolism, and more. ORGANIC INDIA Tulsi Green Tea Infusion is smooth blend of the finest green tea with Tulsi (Holy Basil), a powerful adaptogenetic herb. Revered in India as “The Queen of Herbs”, Tulsi has been used for more than 5000 years to aid in stress relief, naturally detoxify the body, and support the immune system.
Transform our ORGANIC INDIA Tulsi Green Tea Infusion into a broth base, and you’ve got the makings of a delectable noodle bowl. Feel free to use assorted vegetables you have on hand. This dish is sure to nourish your soul while relieving the day’s stress. Serves 4.
Ingredients
- 2 Cups boiled water
- 3 ORGANIC INDIA Tulsi Green Tea Infusion sachets
- 2 Cups vegetable stock or dashi broth
- 1 Cup shitake mushroom caps, sliced
- 1 ½-inch piece ginger, peeled and minced
- 2 cloves garlic, minced
- 2 medium carrots, shredded
- 1 red bell pepper, shredded
- 1 Cup shelled edamame, defrosted from frozen
- 1 Tablespoon light soy or tamari sauce
- ¼ Cup white miso paste
- 4 cups chopped greens of choice (kale, spinach, collard), fresh or frozen
- 8-ounces brown rice noodles (or noodles of choice)
- For garnish: your choice of thinly sliced scallions, roasted peanuts or cashews, cilantro, lime wedges
Instructions
- Prepare noodles according to package directions. Drain and rinse with cold water, then set aside.
- Steep ORGANIC INDIA Tulsi Green Tea Infusion sachets in boiled water 3-5 minutes. Gently squeeze sachets before removing.
- While tea is steeping, heat a large skillet coated with cooking spray over medium-high. Add mushrooms, and cook until slightly softened, about 2-3 minutes. Stir in ginger, garlic, carrots, red pepper and edamame and continue to cook, stirring, a further minute.
- Add tea and stock to the pan. Bring to a near boil, then reduce heat to simmer. Stir in miso paste, soy sauce or tamari, and greens. Simmer approximately 2-3 minutes.
- Stir the drained noodles into the vegetable mixture and continue simmering a few more minutes. Divide noodles evenly among bowls and ladle warm vegetable mixture on top. Add garnish as desired and enjoy!