“Nothing is lost” in Japan where the stems form a tea family in themselves (kukicha). I selected this vintage for the quality of its blend of shaded spring stems and leaves providing umami. It comes from a producers' cooperative in Kagoshima prefecture in the south of the island of Kyushu. With soft green and marine plant notes, this tea offers a thirst-quenching and satiating effect. It will be sweeter than Kukicha , richer in stem and more woody.
The groceries: 15g of Xtra Hojicha tea - 100g of soba noodles - 2 boc choy cabbages - ½ new carrot - 1 dozen fresh shiitakes - 2 endive - 4 slices of fresh ginger, peeled - ½ clove of garlic - 4 eggs - 1 tablespoon of soy sauce - 1 dash of rice vinegar - ½ teaspoon of powdered sugar - pepper - sesame seeds
Cooking: Start by cooking the eggs for 6 minutes in boiling water. As soon as this time has passed take them out of the water, put them in a bowl of ice water and let them cool. Cook the soba noodles according to the instructions on the package, then drain them and rinse them well under cold water. Drain again and set aside. Prepare the broth. Bring 75cl of water to the boil, add the Xtra Hojicha tea and simmer for 5 minutes. Strain the liquid and return it to the pot. Add the ginger and garlic and let it simmer for about 10 minutes. Cut the cabbage in half lengthwise and the peeled carrot into sticks. Thinly slice the cives. Still on the stove, remove the ginger and garlic from the broth and add the soy sauce, rice vinegar, powdered sugar and pepper and mix well. Add the mushrooms and cabbage and cook for 2 or 3 minutes at low simmer. Add the carrots and continue cooking for another minute. If necessary, add soy sauce, vinegar and pepper. Divide the noodles among the dishes, then pour in the hot broth and vegetables. Sprinkle with the cives and a few pinches of sesame seeds. Finish by placing the peeled and halved eggs on top. Enjoy without delay!
80°C
3 min
morning & all day
