ASIAN NOODLE OOLONG TEA SOUP

Using tea as a base for soup is brilliant. In this recipe, Connie Miller of Zentea uses Oolong Organic Dahongpao Wu-yi. It’s a roasted tea with a dark leaf and a smoky flavor.

Rice sticks generally come in 14-ounce packages. You’ll only need part of a package for 4 servings.

8 ounces rice stick noodles

4 cups water plus water for soaking

noodles

4 tablespoons Zentea oolong Wu-yi tea 2 tablespoons olive oil or avocado oil 2 leeks, well rinsed, white and light green

parts cut into 1/4-inch dice

2 carrots, thinly sliced

2 stalks lemongrass, light green part cut

into 2-inch lengths

2 kaffir lime leaves

1 tablespoon grated ginger

2 cups diced, cooked chicken

4 cups vegetable or chicken broth FOR GARNISH: small hot peppers, chopped green onion or chives, cilantro sprigs

In a large bowl, add noodles and cover with room temperature water. Let sit 30 minutes or until noodles are pliable enough to wrap around your finger. Drain, discard soaking liquid, and return to bowl, then cover with a moist paper towel. Set aside.

In a saucepan or electric kettle, bring remaining 4 cups water to a boil. Let cool 2 minutes.

Put tea in a strainer that fits into a heatproof teapot or quart measuring cup and pour cooled water over tea. Let steep 4 to 5 minutes. Remove strainer and discard tea leaves. Reserve brewed tea.

In a large saucepan, heat olive or avocado oil over medium-high heat. Add leeks, carrots, lemongrass, kaffir lime leaves and ginger. Saute 4 to 5 minutes, or until leeks are translucent. Add chicken and continue cooking until chicken is heated through. Add reserved tea and broth and simmer soup 10 to 15 minutes over low heat.

Divide noodles between 4 large soup dishes. If you wish, discard lemongrass pieces and kaffir lime leaves before serving. Pour soup over noodles and garnish with peppers, chopped green onion or chives and cilantro. Serve immediately.

Serves 4.

Per serving: 424 calories (percent of calories from fat, 21), 25 grams protein, 57 grams carbohydrates, 3 grams fiber, 10 grams total fat (2 grams saturated), 54 milligrams cholesterol, 832 milligrams sodium.

STYLING BY CONNIE MILLER/CHRIS HUNT FOR THE AJC Asian Noodle Oolong Tea Soup is one of the ways that Connie Miller of Zentea in Chamblee incorporates tea into her cooking.