SMOKED TEA UDON NOODLES

Mar 28, 2022October 24, 20220 132
Oodles of Noodles
SMOKED TEA UDON NOODLES
SMOKED TEA UDON NOODLES
SMOKED TEA UDON NOODLES
SMOKED TEA UDON NOODLES
SMOKED TEA UDON NOODLES
by in Dinner, Sides and Fixins, Soups, Stews, Curries, Spring Tea Lookbook 2022, Tea

Time: 1 hr

Serves 4

Rating

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Ingredients

1/4 cup Lapsang Souchong Tea
1 inch piece of ginger, cut in half
6 cups water
1 cup sliced shitake mushrooms
Shallot Extra Virgin Olive Oil
2 tsp Smoked Tea Blend
6 oz udon noodles + 1 cup water
2 tsp Red Boat Fish Sauce
Red Boat Salt to taste
2 big handfuls fresh spinach
2 scallions, sliced, for garnish
[Black Sesame Seeds], for garnish

Find this recipe and more in our digital magazine

Read Art-TEA-stry: Spring Tea Lookbook

Tea infused broths and stocks may seem like an odd approach, but it actually makes perfect sense. For store owner Anne, chef turned tea aficionado, approaching tea from a culinary standpoint was a natural fit. Tea adds complexity and pleasant bitter layers. Teas is also a way to squeeze in extra wellness properties into a bone broth for sipping. This smoky Lapsang Souchong tea is perfect in this Asian-inspired noodle bowl. We double down on the tea goodness by using our Smoked Tea Blend for sauteing the mushrooms. Warm and satisfying.

Read about this recipe in our Spring Tea Lookbook: Art-TEA-stry

Instructions

1.Make the broth: In a large pot, bring 6 cups water just to a simmer. Add in the Lapsang Souchong Tea and ginger. Turn off the heat. Cover and steep for 12 minutes.
2.While the broth steeps, saute the shitake mushrooms in Shallot Extra Virgin Olive Oil with 2 tsp Smoked Tea Blend until golden brown and crispy on the edges. Set aside.
3.After the broth steeps for 12 minutes, strain off the tea leaves and ginger. Add in the Fish Sauce. Set the liquid back on the burner over medium heat. Add the udon to the pot. Bring to a simmer. The noodles will froth up. Add 1 cup cold water and gently simmer until the noodles are cooked - about 8 mins. Divide the udon between 2 or 3 bowls. Leave the broth in the pot.
4.Taste the broth. Adjust the Fish Sauce and Red Boat Salt to taste. Take care, as they both deliver some serious umami!
5.Once you're happy with the flavor of the broth, drop the spinach into the broth pot. Quickly remove it so as to just quickly blanch it. Divide the spinach between the bowls. Ladle in broth. Top with the sauteed mushrooms and scallions. Garnish with sesame seeds and serve.
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