Recipe: Supergreen u•matcha™ Vegetable Stock

Posted by The Minister of Travel

Ingredients

  • 2 1/2 tbsp The Republic of Tea Stir-Fry Tea Oil
  • 1/2 yellow onion, peeled and cut into eights, each attached at root
  • 3 cloves garlic, crushed
  • 2-inch knob ginger, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 serrano pepper, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 cups shiitake mushrooms, coarsely chopped
  • 6 cups filtered water
  • 1 tsp sea salt
  • 1/4 tsp freshly ground white pepper
  • 4 tsp u•matcha™

Preparation

  • Pour 1 1/2 tbsp of oil into stock pot over medium-high heat.
  • Add onion, garlic, and ginger and sauté until slightly caramelized, 3 to 5 minutes.
  • Transfer onion mixture to a large bowl and set aside.
  • Add 1/2 tbsp of oil to stock pot and add carrots and serrano pepper.
  • Sauté until carrots are glazed, 3 to 5 minutes. Transfer to bowl with onion mix.
  • Add 1/2 tbsp of oil to stock pot and add celery and shiitake mushrooms.
  • Sauté until mushrooms just start to release their liquids, 3 to 5 minutes.
  • Transfer to onion mix. Pour enough of water into pot to whisk up any caramelization.
  • Add rest of water and all sautéed vegetables. Simmer at medium heat for 30 minutes.
  • Strain out solids. Add salt and pepper. Whisk in matcha powder.
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