Remember last summer, when I developed and posted a series of recipes
incorporating tea as part of the Tazo Challenge? Although I didn’t win the challenge, two of my recipes have been featured as part of a “Cooking with Tea” feature that has been published in a bunch of newspapers across the country! (Seriously, check it out
Since it seemed appropriate to celebrate the articles with another tea recipe, I finally had a reason to experiment more with tea-infused broth — something I’ve been meaning to do since the very first time I used tea in a savory recipe. The flavors in this dish were actually inspired by an old Weight Watchers cookbook, but they were surprisingly bold. The floral notes of the Earl Grey tea balanced perfectly with the earthier mushrooms and smoke flavors, and the noodles were perfect for slurping. This simple dish is even better the next day, after the noodles and carrots have soaked up even more flavor.
I had no problem finding smoked turkey at my regular grocery store, but I’ve also seen smoked chickens in specialty butcher shops that would work just as well. In a pinch, a drop of liquid smoke in the broth would achieve a similar result.