Refer to Annelicious for a very comprehensive guide.
Ingredients (You may also refer to the visual guide above)
Rice or other carbs
- Cooked brown/white rice or carbs of preference (I used buckwheat)
Vegetables and Other Toppings
- 100g or 1/2 pack long beans, chopped into large sticks
- 140g or 1/4 of a large savoy cabbage, shredded
- 200g or 1 pack of kai lan (Chinese broccoli), leaves and stems separated
- 9 small dried shiitake mushrooms
- 2 tsp tamari
- 220g or 1/2 medium jicama, diced into small cubes
- 200g or 1/2 pack firm tofu, drained, dried and diced into small cubes
- Nori, shredded
- 40g toasted peanuts, toasted
Thunder Tea Soup
- 8g Thai Basil Leaves (stems removed before weighing; I used home-grown Thai Basil!)
- 8g Mint Leaves (stems removed before weighing)
- 5g superior-grade tea leaves (I used Pu-Er)
- 25g old ginger, grated into large chunks
- 5g or 1/2 tbsp toasted sesame seeds
- 10g toasted peanuts
- 1/2 tsp matcha powder
For the vegetables and toppings
- Rehydrate the dried shiitake mushrooms in water for at least 2 hours, or better, overnight.
- Trim long beans and cut into large pieces. Blanch in boiling water for about 3-5 mins, drain, then chop into small pieces. Set aside.
- In a large skillet, saute cabbage in olive oil until softened, about 10-15 mins. Set aside.
- In the same skillet, saute the kai lan leaves in olive oil until slightly wilted, about 3-5 mins. Set aside.
- Blanch the kai lan stems in boiling water until bright green, about 3 mins, drain, and set aside.
- Once the msuhrooms are rehydrated, squeeze them dry, slice into small pieces. Then simmer the mushrooms in the tamari and some water for about 10-15 mins, until the mushrooms have softened and absorbed the tamari.
- Meanwhile, chop the jicama and firm tofu, and shred the nori. Set aside.
- Toast peanuts and sesame seeds (for the tea paste) in a skillet over high heat if using untoasted. Set aside.
For the tea paste
- Place all the ingredients for the tea soup into a food processor and blend until a paste forms. Scrape out the paste and place into a small bowl.
- Place rice of choice of carbs into a bowl, then scoop desired amounts of each topping over.
- Take about 1-2 tbsp of the tea paste and place into a small bowl. Pour boiling water over to infuse for 3-5 mins.
- Douse the rice with the tea soup and inhale its minty aromas!