Blender

Vegetarian Matcha and Potato Soup

  • Soup
  • Vegetarian

A special collaboration recipe with Yamamasa Koyamaen

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 1 tbsp Ceremonial Grade Matcha (powder)
  • 2/3 (3.88 oz) Potato, peeled and cut into small pieces
  • 1/2 (1.76 oz) Onion, peeled and cut into thin slices
  • 1 1/2 cups (12.7 oz) Soy Milk
  • 2/5 cup (3.5 oz) Water
  • 2 tsp (0.35 oz) Butter
  • Salt to taste

Directions

  • Heat the potatoes in the microwave. (approximately 1 minute 50 seconds at 1,000W)
  • Heat the butter in a pot, saute onions until it becomes translucent, then add heated potatoes and water. Simmer for about 5 minutes.
  • Remove from heat and let the contents cool to room temperature. Place the conents in the container, add the remaining ingredients other than the matcha. Lastly insert the matcha into the container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “1”. Blend for 15 seconds. Once a certain amount of matcha is mixed in, turn the dial to start the blender and set the speed to “6”. Blend for 45 seconds.
  • Transfer everything into a pot to heat. Serve in a bowl and season.

Recommended matcha: OGURAYAMA from Yamamasa Koyamaen (Ceremonial grade)

Products used in this recipe

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