A broth of hot tea

Tea is the perfect answer for a tasty but meat-free stock!

Here’s a simple, quick, and scrumptious vegetarian soup that truly shows home cooking at its best.


Tea as a soup base, is the perfect answer for vegetarians looking for a tasty but meat-free stock.

Serves 4

  • 3 tbsp Grain of Truth Genmaicha tea
  • 6 cups water
  • 2 cups mushrooms
  • 1.5 cups fresh or frozen corn kernels
  • 200g baby spinach
  • 2 tbsp soy sauce
  • 2 tsp rice or cider vinegar
  • Pinch of freshly ground black pepper (Szechuan preferably)
  • Salt to taste

Heat water and before water reaches boil remove from heat source. Add Genmaicha to the heated water and steep covered for 2.5 minutes. Strain tea leaves and reserve for later. Heat tea over medium heat and add mushrooms, corn, and spinach. Add soy sauce and vinegar, then salt to taste. Ladle into bowls and add a pinch of steeped Genmaicha leaves on top to garnish.

Matcha salt

Matcha coated sea salt makes a subtle vegetal finishing touch to sweet and savoury dishes.

Makes ¼ cup

Place salt and matcha in a clean coffee or spice grinder. Pulse once or twice to completely distribute powder. Store at room temperature and use as a finishing salt.