Green tea and vegetable broth

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Low carb; Low cholesterol; Low fat; Low GI; Vegetarian; Healthy

Serves: 4

Type: Easy; Soup

Tools

Kitchen friendly view

Photography: Richard Mortimer

By Mandy Sinclair

Ingredients

6 green tea bags
¼ cup (60ml) soy sauce
4cm piece ginger, peeled, finely shredded
200g packet udon noodles
1 cup (120g) frozen peas
1 head broccoli, cut into florets
¼ cup coriander leaves

Preparation method

1. Bring 1.5L of water to boil in a large saucepan. Reduce heat to low, add green tea bags and simmer for 3 minutes. Remove tea bags and discard.

2. Add soy sauce and ginger to pan and bring to boil on high heat. Add noodles, peas and broccoli and boil for 3 minutes, until noodles are cooked and vegetables are just tender.

3. Ladle broth into four large bowls and serve topped with coriander leaves.

Tip: boost this meal with a little protein by adding diced or shredded raw chicken, beef or pork, or a few peeled prawns when you add the soy sauce and ginger.

Thai-style green salad

Watermelon and fetta salad

Meal in a bowl minestrone

Aioli boats

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