Lapsang Miso Soup

We added quite a bit of wasabi and really enjoyed the extra bite it gave. You can easily omit the wasabi if you aren’t as into it.

This recipe uses the following tea:

LAPSANG SOUCHONG (visit the tea boutique)

Lapsang Miso Soup

Yields: 6 Pancakes

• 1 egg
• 1 cup grated (unpeeled) zucchini
• ½ cup minced onion
• 1 tbsp slivered sweet red pepper
• 1 tbsp dry bread crumbs
• ¼ tsp salt
• Pinch dried oregano
• Dash hot pepper sauce
• 1 tbsp vegetable oil
• 3 tsp Sencha green tea (grind 1 ½ tsp of green tea mixture into powder and set aside)

1. Add remaining 2 1/2 tsp loose leaf green tea to the oil. Let sit for 30 minutes or as long as you can. In pot over medium heat, heat tea and oil mixture for 2-3 minutes.
2. In bowl, beat egg; mix in zucchini, onion, red pepper, bread crumbs, salt, oregano, hot pepper sauce, ground tea powder and add oil with loose leaf tea mixture.
3. In large skillet, lay parchment paper in skillet and add a small amount of oil over medium heat; spoon in about ¼ cup zucchini mixture pancake, spreading to about .5 inch thickness. Cook for 3 to 4 minutes per side or until golden.

Serve immediately.

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below