Chazuke soup (Japanese green tea soup)
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- Serves: 2 persons
- 50 gsushi rice
- 1 dlwater
- 4 dlwater
- 4 tspgreen tea
- ½ tspginger
- ¾ tspsalt
- 1 tbspolive oil
- 1chicken breast
- ¼ tspsalt
- a littlepepper
- 50 gcelery
- 1spring onion incl. green part
- 2 tbspcoriander
- 1 tspsesame seeds
Step 1Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins (do not remove the lid).
Step 2Bring the water to the boil, add the tea. Remove the pan from the heat, cover and leave to infuse for approx. 3 mins. Strain the tea. Add the ginger and salt, stir, cover and keep warm.
Step 3Heat the oil in a non-stick frying pan. Brown the chicken for approx. 5 mins. each side, remove from the pan, season, cut into slices.
Step 4Divide the rice and vegetables between the soup bowls, pour over the tea broth, cover each bowl with a plate and leave to infuse for approx. 2 mins. Add the chicken to the soup and garnish with coriander and sesame seeds.