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Green Tea Chicken Noodle Soup
Recipe courtesy of the Salada Tea Company
Ingredients
8 ounces boneless, skinless chicken, cut into 1/2-inch portions
1/2 cup brewed Salada Green tea
5 ounces dry bean thread noodles
4 cups chicken stock
2 (1/2-inch thick) slices ginger root, lightly mashed
1/2 cup oyster mushrooms, cubed
3 cups packed spinach leaves, large stems removed
Salt and white pepper, to taste
Directions
Place the chicken in a large bowl and add the green tea. Cover and refrigerate one hour to marinate. Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain.
In a big pot bring the stock, ginger and mushrooms to a boil over high heat. Reduce heat and simmer two minutes. Add the chicken, including the tea marinade and noodles. Return to a boil. Reduce heat and simmer three minutes. Add the spinach and boil for two minutes. Season with salt and pepper.
Suggestions
Makes four to six servings.