Mushrooms sizzling with ginger and garlic before the dark tea is poured over them, the steam carrying a note of undergrowth: Dammann Frères’ Pu-Erh Tea Bags, a deep Chinese dark tea hinting at chimney smoke and licorice, become a savory broth for noodles.
Serves 4 · 30 min
Ingredients
- 3 Pu-Erh Tea Bags (Dammann Frères)
- 4 cups (1 liter) water at 194°F (90°C)
- 7 oz (200 g) mushrooms, sliced
- 1 tbsp oil
- 1 tbsp grated ginger
- 1 garlic clove, minced
- 2 tbsp soy sauce
- 2 heads of baby bok choy, halved
- 7 oz (200 g) cooked noodles
- Sliced scallions
Method
- Steep 3 Pu-Erh tea bags in 4 cups (1 liter) of water at 194°F (90°C) for 5 minutes, then remove them.
- In a large pot, sauté 7 oz (200 g) of sliced mushrooms in 1 tbsp of oil with 1 tbsp of grated ginger and 1 minced garlic clove for 5 minutes.
- Pour in the tea and 2 tbsp of soy sauce and simmer for 10 minutes.
- Add 2 heads of baby bok choy, halved, and cook for 3 minutes.
- Divide 7 oz (200 g) of cooked noodles among 4 bowls, ladle the broth over them and finish with sliced scallions.
The star of this recipe: Pu-Erh Tea Bags, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
