Matcha noodle bowl
Updated: Sep 1, 2019
Green tea and noodle bowls, a matcha made in heaven! Haha get it?
Culinary matcha isn’t just great for desserts and snacks (like my matcha panna cotta or adaptogenic matcha bites). It also lends itself perfectly for savoury dishes like this brown rice noodle bowl with turnips poached in a matcha-kombu broth and cucumber marinated in matcha-lime.
Culinary matcha has gained a bit of a bad reputation as it is thought to be the "discount sister" of ceremonial grade matcha, but in fact, it is the harvesting process that defines the "grade". Ceremonial grade matcha is made from the youngest tea leaves. All the stems and veins are removed to obtain a very smooth flavour and texture. Culinary matcha is usually harvested in autumn and is used for mixing into baked goods, skincare etc. Ceremonial matcha on the other hand is perfect for your morning matcha latte.
Poaching your veggies in a matcha broth enhances the natural bitter taste of the turnips. Most people don't like bitter or astringent flavours, but did you know that bitter flavours are considered a “grownup taste”?
Even more, most detoxing plants have a bitter taste, but we as humans, have been thought to distrust bitter flavours in nature as they might be toxic. So play around with leafy greens and bitter veggies (chicory, turnips,...). Your body and taste pallet will be happy to experience something else than sweet and salty, trust me :-)
Now, enough about bitter, here's the recipe for the noodle bowl
1 pack of brown rice noodles
1 pack tofu
2 limes, juiced
1/2 teaspoon sea salt
1 teaspoon culinary matcha
1 teaspoon coconut amino's
1 tablespoon sesame oil
5 little turnips
1 teaspoon culinary matcha
1 thumb size piece of kombu
2 cups water
white sesame seeds
thinly sliced spring onion
Cook, rinse and cool down the brown rice noodles.
Deseed half a cucumber and cut in sticks. Marinate for 45 minutes in the lime juice, salt and matcha. Use the marinating liquid of the cucumbers as a dressing by adding sesame oil, coconut amino’s (or soy sauce/tamari if you want), and a good crack of black pepper.
Gently heat up a pan of water with a piece of kombu and 1 tsp of matcha. Make sure it doesn’t boil! Wash the turnips and cut into quarters. Poach in the simmering broth until tender.
Cut the tofu in squares and bake until crispy in some coconut oil. Toss the noodles, turnips and cucumbers in a bowl and drizzle the dressing over it. Add the crispy fried tofu, sesame seeds, activated buckwheat, daikon sprouts, spring onion and coriander.
Spoon the poaching liquid on the sides of the bowl as some sort of dashi broth or keep it for your next miso soup.