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SOMETHING DIFFERENT!

Green Tea Chicken Noodle Soup

In this soup, the green tea-marinated chicken is paired with rice noodles. The soup is fresh and cooling. This nurturing dish is ideal for a cold winter day, a new mother or a sick friend. Bean thread noodles can be quite slippery, challenging your skill with chopsticks, so keep a fork handy.

8 ounces boneless, skinless chicken. Cut into 1/2 inch chunks
1/2 cup brewed green tea
5 ounces dry bean thread noodles
4 cups chicken stock (see below)
2 (1/2 inch-thick) slices ginger root, lightly mashed
1/2 cup oyster mushrooms, cubed
3 cups packed spinach leaves, large stems removed
salt and white pepper, to taste
1 Tablespoon fresh mint leaves or cilantro leaves

Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate.

Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain.

In a big pot, bring the stock, ginger, and mushrooms to a boil over high heat. Reduce heat and simmer for 2 minutes. Add the chicken, including the tea marinade, and noodles. Return to a boil. Reduce heat and simmer for 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper. Ladle into bowl and garnish with mint leaves.

Makes 4 to 6 servings

From Ying Chang Compestine's Cooking With Green Tea, Avery 2000

DINNER/LUNCH RECIPES

A WARMING WINTER SOUP

Spicy Tomato and Cilantro Soup - 30 Min.

1 1/2 pounds tomatoes
2 tablespoons vegetable oil
1 bay leaf
4 scallions, chopped
1 teaspoon salt
1/2 teaspoon crushed garlic
1 teaspoon crushed black peppercorns
2 tablespoons chopped fresh cilantro
3 cups water
1 tablespoon cornstarch
2 tablespoons light cream, to serve
Geri's favorite soup!

To peel the tomatoes, plunge them into very hot water. Using a slotted spoon, lift them out almost at once. The skin should peel off quickly and easily. Once this is done, chop the tomatoes roughly.

In a medium size saucepan, heat the oil. Add the tomatoes, bay leaf, and scallions and fry for a few minutes until soft and translucent, but not brown. (TIP: If the only fresh tomatoes avail. are pale and under ripe, add 1 tablespoon tomato paste to the pan with the chopped tomatoes. This will enhance the color and flavor of the soup)
Add the salt, crushed garlic, peppercorns, and fresh cilantro to the tomato mixture. Stir in the water.

Bring mixture to a boil. Lower the heat and simmer for 15 minutes. Meanwhile dissolve the cornstarch in a little cold water; set aside.

Remove the soup from the heat and press through a strainer placed over a bowl. Discard the strained vegetables.
Return the soup to the pan. Add the cornstarch mixture and stir over low heat for about 3 minutes until thick.

Pour into individual soup bowls and serve piping hot with a swirl of cream.

Serves 4