When I first started Inspiralized, I told myself that part of my “job” as a food blogger would be to keep up on the trends. As a fashion blogger might read Vogue or Lucky, a foodie will read Food & Wine, Bon Appetit and so on.
Therefore, I gave myself a magazine subscription budget. I went onto magazines.com and signed up for all of my favorites: Bon Appetit, Food & Wine, EatingWell, Lucky Peach, Saveur, Food Network, Every Day with Rachael Ray, Cooking Light and told myself that I’d read the others for free at bookstores.
Funny enough, I learn more from reading food blogs and following food brands on Twitter than I do from those magazines.
But, alas, they give me something to read when I want a lazy stationary bike workout or when I have time to kill on a long Subway ride.
Also, I’ll forever prefer printed recipes over online. I know, sounds hypocritical, because here I am, blogging electronic recipes. But you can print them out!
I honestly forget where I heard it, but apparently incorporating tea into drinking, cooking and baking is going to be a big food trend in 2014. Chefs are going to mix it into breads and cakes and even stir it into cocktails. Cool, right?
Obviously, I had to try it out myself. I Googled to learn more and found out that Mark Bittman made a recipe where he put green tea powder (matcha) into pasta dough to create “green tea noodles.”
Lightbulb! Noodle soup with a green tea broth!
I went into the kitchen, grabbed out my green tea bags (which have a light minty flavor – even better!) and got to experimenting. By steeping the green tea bags and using the hot tea water as part of the soup’s base, the broth becomes infused with metabolism-boosting goodness.
The bitterness that I find common in green tea is nonexistent when mixed into this soup, just leaving a subtle earthy and herbal taste. I couldn’t believe how well the taste of the green tea blends in with the rest of the ingredients.
If you don’t like tofu, try cannellini beans here. If you don’t eat beans, try snap peas instead. If you don’t like snap peas, try bok choy. Don’t like bok choy? Try mushrooms. I could do this all day.
The combination of miso, ginger and green tea works like peanut butter and jelly – it was meant to be!
Click here to get the recipe on SheKnows.com.
Will you ever think of green tea the same way again?