Ochazuke-style green tea rice soup
Ochazuke is a surprising Japanese rice soup recipe.
Pour some green tea onto cooked rice and traditionally sprinkle with crushed rice crackers and nori seaweed.
In the original recipe the individual Ochazuke bags contain dashi powder (bonite), so my home-made version is obviously vegan, with extra ginger-mushrooms and fried tofu.
Ingredients
Directions
Step 1
Cook the rice and set aside.
(I’m usually counting 1,5 volume water for 1 volume rice. Bring to the boil, then reduce to low heat, cover and simmer for 10mn. Take out of the heat, stir well, cover again and leave to rest for another 10mn)
Step 2
Get 2 cups (500ml) green tea ready and add in the rice vinegar.
Step 3
Pour in some rice in a bowl, cover with the green tea & vinegar mix and sprinkle with nori seaweed flakes.
Step 4
Add with whatever you’d like. Here I have sautéed mushrooms and peppers in fresh ginger, with a side of fried tofu.
