4 cups steeped lapsang souchong tea
2 cups beef broth (or veggie to stay vegan)
3 garlic cloves (whole)
1/2 cup miso paste
zest of 1 lemon
1 TBSP fresh lemon juice
1 TBSP freshly grated ginger
2 TSP wasabi paste
1 TSP rice wine vinegar
1 cup fresh oyster mushrooms (chopped)
1 cup soft tofu (1/2″ cubed)
1/2 cup green onions (finely chopped)
ground black pepper
Now, before you say: ‘This sounds weird’, think of the weirdest thing you’ve ever done. See…not so weird anymore, right? Lapsang Souchong is a strong, smokey black tea. It almost has a hickory kind of flavour to it. So, maybe just consider this soup a ‘miso meets west’ kind of combination. It’s my favourite tea, so I’m a tad biased, but, such is life!
Place the steeped tea, broth, and garlic cloves into a medium-sized pot and bring to a simmer on the stove. Reduce to low heat and let bubble away, uncovered, for 5 minutes. Then, add the miso paste and stir until it has dissolved into the broth. Next, add the zest, lemon juice, ginger, wasabi, and vinegar. Let the pot return to a simmer, about 3 minutes, before adding the oyster mushrooms and soft tofu.
Still on low heat, let the soup cook for another 10 minutes so that the oyster mushrooms cook through. Take a quick taste, add some black pepper if needed. The miso paste should be plenty salty enough, so I doubt you’ll need to add any salt. Finally, right before ladling out the soup, toss in the chopped green onions.
This soup totally rocks for anyone with a cold. Great for clearing the sinus’!
Total cook time…20 min
4 Comments to “Black Tea & Lemon Miso Soup”
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