This month at this blog’s monthly Pantry Party, the theme is soup! Essentially the goal is to look into your pantry and make a dish that meets the theme with at least one (or more!) things found in your pantry. This month I relied on two pantry items to make soup.
– Green tea
I also now have a new addition to my pantry: nori.
I was skeptical of this dish when I first started. But I was intrigued by this recipe from Sunset magazine. The idea of my broth being green tea seemed so odd, but.. I had to try it! I ended up adding some soy sauce to the broth because I felt like it needed a salt element to it. The addition of the soy sauce was perfect. I was so full after this bowl of soup.
Don’t forget to enter this month’s soup themed Pantry Party! I’d love to see what other soups came out of pantries this month. Entries are due by the 28th.
Green Tea Soup
1 cup uncooked basmati rice
1/2 tsp kosher salt, divided
1 sheet nori, cut into strips
1 green onion, chopped
1 tsp vegetable oil
1/2 lb swai (or other white fish), cut into 2 fillets
4 green tea tea bags
4 tsp soy sauce
1. In a rice cooker, cook the rice with 1/4 tsp of salt according to the rice cooker instructions.
2. Preheat the broiler. Rub your broiler pan with oil. Put your fish on the broiler pan and turn the fish over on the pan to get oil on both sides. Sprinkle remaining salt on the fish. Broil 3-4 inches away from the broiler until cooked through (when the fish flakes), about 5 minutes. Remove and set aside.
3. Bring 4 cups of water to boil, either in a pot or a teapot. Once boiling add the tea bags and let steep for 5 minutes. Remove the bags and stir in the soy sauce.
4. To pull your dish together, put 1 cup of rice into each bowl. Place a fish fillet on top of the rice. Pour half of the broth into each bowl. Garnish with green onions and nori.