Green tea and vegetable broth
- 6 green tea bags
- 60 ml (¼ cup) soy sauce
- 4 cm piece ginger, peeled, finely shredded
- 200 g packet udon noodles
- 120 g (1 cup) frozen peas
- 1 head broccoli, cut into florets
- ¼ cup coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring 1.5L of water to boil in a large saucepan. Reduce heat to low, add green tea bags and simmer for 3 minutes. Remove tea bags and discard.
Add soy sauce and ginger to pan and bring to boil on high heat. Add noodles, peas and broccoli and boil for 3 minutes, until noodles are cooked and vegetables are just tender.
Ladle broth into four large bowls and serve topped with coriander leaves.