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Chazuke soup (Japanese green tea soup)
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 234
  • Fat about 7g
  • Carbohydrates about 22g
  • Protein about 19g
This is needed
This is needed for 2 people
  • 50 g sushi rice
  • 1 dl water
Tea broth
  • 4 dl water
  • 4 tsp green tea
  • 0.5 tsp ginger, finely grated
  • 0.75 tsp salt
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • a little pepper
  • 1 chicken breasts
To serve
  • 50 g celery, sliced
  • 2 tbsp coriander, roughly chopped
  • 1 spring onion incl. green part, cut into thin rings
  • 1 tsp sesame seeds, roasted
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And that's how it's done
And that's how it's done
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins (do not remove the lid).
Tea broth
Bring the water to the boil, add the tea. Remove the pan from the heat, cover and leave to infuse for approx. 3 mins. Strain the tea. Add the ginger and salt, stir, cover and keep warm.
Heat the oil in a non-stick frying pan. Brown the chicken for approx. 5 mins. each side, remove from the pan, season, cut into slices.
To serve
Divide the rice and vegetables between the soup bowls, pour over the tea broth, cover each bowl with a plate and leave to infuse for approx. 2 mins. Add the chicken to the soup and garnish with coriander and sesame seeds.