Brandon and I went to lunch recently, and he chose a Sushi Bar as the place to eat. It was a new experience for me, and oh, so yummy! We had Seaweed and Cucumber Salad, Miso Soup, and Cucumber and Avocado Sushi Rolls. Pickled ginger, soy sauce, and a zippy wasabi gave accent to this delicious meal! A fragrant and mellow cup of Jasmine tea was the perfect closure for a delightful culinary experience. Our experience inspired me to come home and try this soup:
2 cups brown rice, short-grained
1 tsp. salt, divided
.8 oz. nori, toasted and seasoned
2 green onions
1 lb. extra firm tofu
8 tea bags genmaicha green tea (or equivalent loose tea)
1 tsp. black sesame seeds
Tamari sauce (gluten free)
Toasted sesame oil (optional)
Steam rice in 4 cups of boiling water and 1/2 tsp. salt. When done, remove rice from heat, uncover, and fluff with a fork.
While rice is steaming, cut nori into 1/4 inch strips. Set aside. Then slice green onions on the diagonal and set aside as well.
Remove tofu from wrapper, rinse, and pat dry with paper towel. Dice into bite-sized blocks.
After rice is cooked, bring 8 cups of water to a boil. Pour over tea bags and allow tea to steep for 5 minutes.
Place 1 cup of rice in each of 4 large soup bowls. Place a spoonful of diced tofu on each bed of rice. Pour 2 cups of hot tea over each. Garnish with a sprinkle of green onion and black sesame seeds.
Serve immediately with bowls of nori, tamari, and sesame oil on the side. Chopped cilantro, hot sauce, or nuts oils also make good accompaniments.