4 cups water
2 tbsp loose green tea (I used Japanese Genmai-cha)
1/2oz dried shitaki mushrooms
1/4 oz fresh grated ginger root
2oz carrot (cut into thin matchsticks)
1/4 tsp fish sauce
2 Tbsp miso paste (I used shiro miso)
1oz whole wheat thin spaghetti or soba noodles
12 raw medium shrimp
2 Tbsp dried seaweed
3 scallions chopped (include some of the white ends)
1/4 tsp sesame seeds
1. Bring water to a rolling boil in a 3-quart pot. Immediately turn water off and add tea, let seep for 4 minutes.
2. Drain out tea and add just the green tea back to the pot.
3. Add the dried mushrooms and let reconstitute for 3-4 minutes.
4. Remove mushrooms and slice.
5. Add mushrooms back to the pot along with ginger and carrots bring to a boil.
6. Add pasta to boiling liquid and cook for 6 mins or until al dente.
7. Once pasta is cooked lower the heat to medium and add the miso paste and fish sauce. Stir the soup until the miso is fully dissolved. Cook for another 2-3 minutes. While this is cooking you can start assembling the bowls.
Assembling the bowls
1. Add 1 Tbsp of seaweed to each bowl.
2. Divide the shrimp evenly between the two bowls and sprinkle with the scallions and sesame seeds.
Assembling the soup
1. Using tongs evenly divide the pasta, carrots and mushrooms into the bowls.
2. Pour about 2 cups of the green tea broth into each bowl and cover with a separate plate. The goal is to trap some of the heat inside the bowls to poach the shrimp. This should only take a few minutes.
3. Once the shrimp is pink and cooked through it's ready to eat.
Note: If you like your soup a little spicy feel free to add some chili garlic paste to the soup just before eating.