Japanese
Genmaicha Tea Soup

SERVES 4

Ingredients (For the Soup)

• 3 ½ cups/ 800ml Water
• 22g Genmaicha Tea (BUY)
• 8 Baby carrots, greens left on
• 8 Purple turnips
• 3 ½ / 100g Celery
• 8 Small fennel bulbs
• 150g Savoy cabbage
• Salt to taste

Ingredients (For Plating)

• 250g Wheat sprouts
• A few rose petals
• A few garlic and sunflower sprouts
• 70g Pea sprouts

Preparation

Prepare a Genmaicha infusion with the amount of water and tea as indicated. After 5 minutes, filter it through a fine mesh sieve. Clean the baby carrots, turnips, fennel, celery, and cabbage. Chop the vegetables into similar sized pieces and boil for 2 minutes in salted water. Once this is done, pour Genmaicha infusion into a soup plate and add the vegetables. Lastly, combine the wheat sprouts, flower petals, and other sprouts. To keep the vegetables and sprouts at their crunchiest, quickly assemble all of the elements on the plate and serve the soup very hot.