Green Tea Chicken Noodle Soup
From Cooking With Green Tea by Ying Chang Compestine
In this soup, the green tea-marinated chicken is paired with rice noodles. The soup is fresh and cooling. This nurturing dish is ideal for a cold winter day, a new mother or a sick friend. Bean thread noodles can be quite slippery, challenging your skill with chopsticks, so keep a fork handy.
8 ounces boneless, skinless chicken. Cut into 1/2 inch chunks
1/2 cup brewed green tea
5 ounces dry bean thread noodles
4 cups chicken stock (see below)
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
1 Tablespoon fresh mint leaves or cilantro leaves
Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 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 for 2 minutes. Add the chicken, including the tea marinade, and noodles. Return to a boil. Reduce heat and simmer for 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper. Ladle into bowl and garnish with mint leaves.
Makes 4 to 6 servings
From Ying Chang Compestine’s Cooking With Green Tea, Avery 2000