0 (0)


Udon with tea broth

Udon with tea broth
Marcus Yam / Los Angeles Times

The next time you sit down for a cup of tea, take in the aromatic steam while it's brewing. The smoky flavor of hojicha, a drink made from green tea that's been smoked over charcoal, might suggest the aroma of ... Read more

Total time: 35 minutes | Serves 2
  • 1/4 cup pine-smoked lapsang souchong tea
  • 1 small sheet konbu seaweed
  • 1 large slice fresh ginger
  • 1 cup of thinly sliced shiitake mushrooms
  • 2 tablespoons sesame oil
  • 6 ounces udon noodles
  • 1 scallion, thinly sliced
  • 1 cup spinach
  • Soy sauce, as desired
  • Black sesame seeds, for garnish

Step 1Bring 6 cups of water to a boil, remove from heat and cool slightly. Add the tea, konbu and ginger, and set aside to steep for 10 minutes.

Step 2Meanwhile, sauté the mushrooms in the sesame oil until golden brown, then remove from heat and hold in a warm place.

Step 3Strain the broth into a small pot. Add the udon to the broth and bring to a boil. When the noodles froth up, add a cup of cold water. When the water returns to a boil, reduce the heat to a gentle simmer until the noodles are cooked.

Step 4Divide the cooked noodles between two bowls. Briefly blanch the spinach in the hot broth, then strain. Add a few cups of broth to each bowl, then top with the mushrooms, spinach and scallions. Drizzle with soy sauce as desired and garnish with sesame seeds. Serve immediately.


Sticky rice with mangoes
Sticky rice with mangoes

Roasted orange-flavored rhubarb
Roasted orange-flavored rhubarb

Chopped Greek Salad
Chopped Greek Salad

Pot herb soup (mustard greens, spinach, arugula)
Pot herb soup (mustard greens, spinach, arugula)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Melon and tomato gazpacho
Ocean Avenue cioppino
Garlic Soup
Roast turkey and winter vegetable chowder