Green Tea Soup

Green Tea Soup


  • 2 cups short-grain brown rice
  • 1 teaspoon salt
  • 1 package (about 0.8 oz.) toasted, seasoned nori
  • 2 green onions
  • 2 teaspoons vegetable or canola oil
  • 1 pound black cod/butterfish or any leftover fish (about 2 fillets)
  • 8 tea bags of genmaicha (green tea with roasted brown rice)
  • 1 teaspoon black sesame seeds
  • Tamari (rich, thick Japanese soy sauce) or soy sauce (optional)
  • Toasted sesame oil (optional)



  • In a medium saucepan, bring rice, ½ tsp. salt, and 4 cups water to a boil.
  • Cover, reduce heat to a simmer, and cook until rice is tender to the bite, about 50 minutes.
  • Remove rice from heat, uncover, and fluff with a fork.
  • Meanwhile, cut nori into ¼ -in. strips and set aside. Slice green onions crosswise (including green parts) and set aside.
  • Preheat broiler. Rub a baking sheet with oil. Put fish on sheet and turn over to oil both sides.
  • Sprinkle with remaining ½ tsp. salt. Broil 3 to 4 in. away from broiler until cooked through (flesh flakes easily and is opaque in the center), about 5 minutes. Transfer fish to a plate and set aside.
  • When rice is cooked, bring 8 cups water to a boil. In a large teapot, measuring cup, or pitcher, pour water over tea bags. Let steep 5 minutes.
  • Meanwhile, put 1 cup rice in each of 4 large soup bowls. Place ½ fish fillet on each bed of rice.
  • Pour 2 cups hot tea over each. Sprinkle with green onion and black sesame seeds.
  • Serve immediately, with bowls of nori, tamari, and sesame oil on the side if desired.

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