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6 to 7 cups
Easy
By John Ash
Published 2004
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