Genmaicha Rice Soup Recipe

June 29, 2014 in Main Course / Tea Recipe

Inspired by the #TEAityChat I co-hosted earlier this week, here’s an alternative choice from your usual chicken noodle soup for when you need a pick me up. I found that most people were asking about using the liquid from tea in a dish opposed to just the leaves. We later discussed that you can in fact use BOTH. I can not stress enough how simple this recipe is using Genmaicha — a delicate Japanese green tea layered with toasted and puffed rice. If it’s your first time trying to incorporate tea into your dishes than this is for you!

Genmaicha Rice Soup
Serves 4
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  1. 4 cups water
  2. 4 teaspoons of Genmaicha
  3. 2 cups cooked rice (brown or decide!)
  4. 2 tbsp soy sauce
  5. 1 (5-oz) package dried mushrooms
  6. 2 eggs
  7. 1/2 cup green onions, sliced
  8. fresh basil leaves (optional)
  1. Heat the water in a large pot at medium-high.
  2. Add the Genmaicha in before the water begins to boil and let it brew for three minutes. Remember, the leaves are very delicate so do not over steep or have the water temperature too hot as you can burn them and create a bitter taste.
  3. Remove the leaves from the pot. You can use them to re-steep yourself a cuppa or find out many other ways to reuse your tea bags or tea leaves here.
  4. Add the soy sauce and dried mushrooms. Remove from heat.
  5. Whisk the two eggs and while broth is still at a near-boil, drizzle them in.
  6. Portion out the rice into two bowls and layer the Genmaicha broth all over.
  7. Garnish with green onions and the optional fresh basil leaves.
  8. Sit back, relax & enjoy!
The Cup of Life

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  • Reply Amanda Wilson June 30, 2014 at 4:00 pm

    Yummm! I have made rice soups before with genmaicha, except mine had lots of furikake and some salmon. This looks light and refreshing!

  • Reply Lu Ann June 30, 2014 at 4:07 pm

    Oh nice, Amanda! This was my first so I kept it a bit simple. I will have to try that though 🙂

  • Reply Hayli November 8, 2015 at 6:34 pm

    This sounds super good! And it’s just in time for soup season! Perfect!

    Hayli at

    • Reply Lu Ann Pannunzio November 9, 2015 at 9:58 am

      For sure! I love combining tea with soup because they are both perfect for that 🙂

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