Chinese yellow tea is a rare variety with a long history, made from a carefully picked, downy single bud and its adjacent tiny leaves. As the name suggests, both the dry leaves and the infusion are yellow, acquired by an extra processing step during which the leaves are gently baked over a charcoal fire. This brings about complex and subtle changes, softening the grassy and bitter taste that some green teas have and creating a mellow, aromatic cup.
If yellow tea isn’t available, you can substitute green tea, but the dish will have a slightly different flavor. If you’re not vegan, poached shrimp or eggs make a nice addition.
Ingredients
- 4 green onions, chopped
- 5 tablespoons peeled and chopped fresh ginger
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 carrot, chopped
- 1/2 cup sake (or dry sherry or white wine)
- 3 tablespoons low-sodium soy sauce
- 1 (2x3-inch) piece kombu (a sea vegetable)
- 6 cups water
- 3 tablespoons Vivid Huoshan Yellow Bud Tea leaves (or any loose-leaf green tea)
- 1/2 pound udon noodles
- 1 cup chopped napa cabbage
- 1/2 cup chopped bok choy
- 1/2 cup julienned carrots
- 1/2 cup bean sprouts
- Baked tofu scallions (optional)
- 3 chopped scallions
- 1/4 cup chopped fresh cilantro
Instructions
- Combine all broth ingredients except tea in a large saucepan. Bring to a boil; reduce heat and simmer for 45 minutes. Add tea and steep for 3 minutes. Strain and discard solids. Keep broth warm.
- Cook noodles according to package directions. Transfer to serving bowls and cover with broth, vegetables, and tofu, if using. Serve immediately, garnished with scallions and cilantro.
Notes
PER SERVING: 263 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 10g protein, 47g carb, 9g fiber, 532mg sodium
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