Green Tea Breakfast Soup
2 cups filtered water
1 green tea bag
1 tsp ginger, finely minced
3 Tbsp mirin
1 tsp sea salt
2 tsp toasted sesame seed oil
Small portion of buckwheat noodles, about 30 g
1-2 organic eggs, whisked (not pictured)
2 green onions, diced
In a small saucepan, add water, tea bag, ginger, mirin, and salt. Bring to a boil and let it simmer for five minutes.
Remove tea bag and add buckwheat noodles and toasted sesame oil. Cook noodles according to package directions.
When noodles are done, while soup is still simmering, whisk in eggs. Cook for a minute or two, then remove from heat, and add green onions. Serve.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach