Green Tea Stock

Preparation info
  • Makes

    6 to 7 cups

    • Difficulty

      Easy

Appears in
Cooking One on One

By John Ash

Published 2004

  • About

This is a broth that I learned in Japan at a Buddhist temple restaurant. It’s a little “out there” for those who don’t know Japanese food, but I like it because it’s vegetarian, which dashi is not, and a perfect broth for delicate vegetables, like young spinach, accompanied by a little tofu and some soba noodles. It’s also a little more complicated than dashi stock, but there’s nothing tricky about it. I use a special green tea, called Genmai Cha, that has roasted rice added to it. It’s an

Ingredients

Method