Breakout indie food mag Cherry Bombe has a phenomenal new cookbook out that spotlights some of the most interesting women in the food industry. Learn their favorite recipes (and the stories behind them) in this vibrant collection. Know how to make ume ochazuke? You’re about to find out!
Consider this the elegant answer to instant soup. Pour your favorite green tea over rice, embellish with savory garnishes, and you have a meal that’s light and flavorful. “Homestyle Japanese dishes are really underappreciated in the States,” says Sue Chan, who loves this for breakfast. “They are hearty, yet healthy, and great for everyday eating.” It’s the perfect fuel for Sue, who was the brand director for Momofuku for almost seven years. She also cofounded Toklas Society, a professional empowerment group for women in the food and hospitality industries, and now runs her own communications and production agency called Care of Chan.
- 1 cup Japanese short-grain rice
- 2 green tea bags, or 2 tablespoons loose green tea
- 1/2 teaspoon instant dashi powder
- 2 Japanese pickled plums, pitted
- 1/4 teaspoon toasted sesame seeds
- 1 sheet nori, cut into thin strips
- 2 shiso leaves, cut into thin strips
- Salmon roe (optional)
- Pickled ramps (optional)
- 1 teaspoon grated fresh or prepared wasabi
- 1 teaspoon grated fresh ginger
For the soup
Rinse the rice under cold running water in a fine-mesh sieve until the water runs clear. Put the rice and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the rice is tender and all the water has been absorbed. Remove the rice from the heat and allow to rest for 10 minutes. Divide the rice between two bowls.
Boil 3 cups water in a saucepan. Add the green tea and steep according to the package directions. Discard the tea bags (or strain the tea to remove the loose tea leaves), then stir in the dashi powder until it has completely dissolved. Divide the green tea–dashi broth between the rice bowls.
Divide the plums, sesame seeds, nori strips, shiso, roe (if using), and ramps (if using) between the bowls, placing everything on top of the rice. Place half the wasabi and half the ginger on the rim of each bowl or in a small side dish. Mix in the wasabi and ginger a bit at a time as you enjoy the soup.