Actually translated as “meat bone tea”, bak kut teh is an fragrant pork rib broth present in Singapore and Malaysia, and an thought has been floating round in my unconscious for a while: why not enrich this “tea” with actual tea leaves, particularly smoked selection Lapsang souchong?
However then a buddy prompt I strive iribancha, a hearth roasted tea with a wealthy taste (as a result of its leaves being heated to their smoking level) that’s loved in Kyoto.
Bak kut teh is a soup that’s served with facet dishes, however Okinawan soki soba provides ribs and wheat noodles to the broth for a one-bowl meal. This recipe is a mashup – spicy rib broth meets smoked tea and kombu for depth and noodles for quantity. It needs to be famous that Okinawan soba is not use buckwheat, a standard allergen present in most soba varieties.
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