Chef Will Gilson likes to use green tea in his chicken soup to add a delicious aroma and unexpected flavor kick. This metabolism-boosting healthy ingredient deserves to shine outside of the mug. Try it the next time you're craving a comforting meal and prepare to be converted.
1 tbsp olive oil 1 tsp sesame oil 6 scallions, thinly sliced, whites separated from greens 2 large carrots, peeled and cut into 1/2 inch pieces 2 stalks of celery, cut into 1/2 inch pieces 6 cups low-sodium chicken broth 2 sprigs thyme 1 bay leaf 3 cloves of garlic 1/3 cup ginger, peeled and cut into large pieces 3 tbsp green tea leaves 2 tbsp white miso 1 3.5 oz package of rice noodles, broken into 6 inch pieces 1 large cooked chicken breast, shredded 1/2 cup fresh shiitake mushrooms, sliced thin cilantro, for serving hot sauce to taste (optional)
1. Heat olive oil and sesame oil over medium heat until it begins to lightly smoke. Lower the heat, add the white parts of the green onions, and sauté until softened but not browned, about 3-5 minutes.
2. Add the carrots and celery and sauté them for 3-5 minutes. Add the chicken broth and increase the heat to a boil.
3. Place the green tea, garlic, ginger, thyme, and bay leaf in a 12 inch by 12 inch square of cheesecloth, tied into a small satchel with some butchers twine (this is called a bouquet garni.)
2. When the broth reaches a full boil, lower the heat to a slow simmer, then remove the green tea bouquet garni after a minute. Add the miso paste, cover the pot, and let the soup simmer for 15 minutes on low.
3. After 15 minutes on low heat, add the noodles, the shredded chicken, and mushrooms, then bring the soup back to a boil. Serve piping hot with sliced green onion and cilantro, then add hot sauce to taste and serve.
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