Hojicha Tea with Soba Noodles

I discovered roasted green tea, Hojicha, the first time I was in Japan. Since then I like it. It is available bottled in most Combinis and Vending Machines.

This time the tea is served as a soup.

Soba noodles are Buckwheat noodles. The veggies added were yellow pepper, celery stalk and shiitake mushrooms. Finished with soft boiled egg, scallion greens and sesame seeds. Gor a little boost, serve it with Wasabi and Sriracha.

Let the Hoijcha tea steep for 3 min. Add 1 clove of garlic, 1 chunk of ginger, 1 tbsp Mirin.

Cook the Soba Noodles and drain them and wash them in cold water. If you use dried Shiitake mushrooms, soak them for 20 min. Either blanch the veggies in salted water or in the tea broth.