Matcha Soup with Coconut Milk, Vegetables, and Tofu

Matcha doesn't need to boil with the vegetables in a savory soup. First simmer the carrot, button mushrooms, and tofu in coconut milk, then whisk the tea into a little broth off the heat. Its flavor stays clearer in the warm bowl.

This matcha soup makes two bowls with about 2 1/2 tsp (5 g) matcha and takes 35 minutes. If you have less time, our savory matcha recipes include sauces made cold.

• Prep 15 minutes
• Cook 20 minutes
• Total 35 minutes
• Yield 2 bowls
• Equipment knife, cutting board, saucepan, spoon, small ladle, small bowl, whisk, and two serving bowls

We add the matcha after cooking because boiling broth would make its taste harsher. Tofu and vegetables make this a savory dish to serve hot. Coconut milk gives the broth its texture.

Ingredients for matcha soup

• About 1.7 cups (400 ml) unsweetened coconut milk
• About 1.7 cups (400 ml) water
• 5.3 oz (150 g) firm tofu
• 3.5 oz (100 g) button mushrooms
• 3.5 oz (100 g) carrot
• 0.5 oz (15 g) fresh ginger
• 2 tsp (10 ml) sunflower oil
• About 2 1/2 tsp (5 g) matcha
• 2 tsp (10 ml) lime juice
• About 1/2 tsp (3 g) salt

How to make matcha soup

1. Peel the 3.5 oz (100 g) carrot.
2. Cut the carrot into thin slices.
3. Slice the 3.5 oz (100 g) button mushrooms.
4. Grate the 0.5 oz (15 g) fresh ginger.
5. Cut the 5.3 oz (150 g) firm tofu into cubes of about 3/4 inch (2 cm).
6. Heat the 2 tsp (10 ml) sunflower oil in a saucepan over medium heat.
7. Cook the ginger and carrot for 3 minutes.
8. Add the mushrooms.
9. Cook the mushrooms for 3 minutes.
10. Pour in about 1.7 cups (400 ml) unsweetened coconut milk.
11. Pour in about 1.7 cups (400 ml) water.
12. Add about 1/2 tsp (3 g) salt.
13. Bring the broth to a simmer for about 1 minute.
14. Simmer for 10 minutes, until the carrot slices are tender.
15. Add the tofu cubes.
16. Simmer for 3 minutes.
17. Turn off the heat under the saucepan.
18. Ladle 2 tbsp (30 ml) hot broth into a small bowl.
19. Whisk about 2 1/2 tsp (5 g) matcha into the 2 tbsp (30 ml) reserved broth.
20. Pour this mixture back into the saucepan.
21. Add the 2 tsp (10 ml) lime juice.
22. Divide the soup between two serving bowls.

Slice the carrot thinly so it becomes tender during the ten-minute simmer. If it still resists, cook it longer before adding the tofu. We don't put the matcha back on the heat once it's mixed into the broth.

How do you mix matcha into coconut soup?

Whisk about 2 1/2 tsp (5 g) matcha in the small bowl of reserved broth so the powder spreads through the coconut milk without green spots.

Which matcha for this savory broth?

Coconut milk and vegetables would make a matcha meant for drinking with water less distinct, so we whisk our Matcha Essence for cooking into this broth off the heat to keep its flavor.

Our tip. Ladle out the broth just after turning off the heat. The powder then mixes in without adding water to the recipe.

Allergens. Soy from the tofu.