Flavours Of Kindness
ISSUE 4, Nov 2023
Honeybush-infused Wanton Soup
A Delightful Twist
FLAVOUR, Issue 4
When it comes to elevating the flavours of a classic wanton soup, sometimes a touch of innovation can transform the ordinary into the extraordinary—introducing our delightful Honeybush-infused Wanton Soup, a fusion of tradition and innovation that will tantalize your taste buds unexpectedly.
The infusion of Honeybush tea into the base of this soup offers a unique depth of flavor—a delicate sweetness intertwined with subtle earthy notes. Not only does it elevate the taste profile, but it also brings a comforting warmth that harmonizes beautifully with the umami of the miso and the freshness of the greens.
Dive into this innovative twist on a classic and savor the fusion of flavors that the Honeybush infusion brings to your table. It’s a journey for your palate that combines tradition with a touch of culinary creativity.
- 2 tablespoons dried Honeybush tea leaves
- 5 cups water
- 3 dried shiitake mushrooms
- 1 teaspoon oil (olive or vegetable)
- 1 teaspoon miso paste
- Salt and white pepper to taste
- Wanton (frozen from our store)
- Green leafy vegetable of your choice (bok choy, spinach, or kale work well)
Step 1. Infuse the Honeybush
In a pot, bring 5 cups of water to a gentle boil. Add 2 tablespoons of dried Honeybush tea leaves and let it infuse for 30 minutes. Strain the liquid to create a fragrant Honeybush-infused base for your soup.
Step 2. Prepare the Ingredients
Soak the dried shiitake mushrooms in warm water until they soften(best overnight or at least 2 hours). Once softened, slice them thinly. Wash and prepare your desired green leafy vegetable by chopping or separating the leaves.
Step 3. Sautee and Boil
Heat a pot over medium heat and add a teaspoon of oil. Sautee the sliced shiitake mushrooms until they release their aroma, then add the infused Honeybush liquid into the pot. Bring it to a gentle boil.
Step 4. Season and add Wantons
Dissolve 1 teaspoon of miso paste into the simmering soup, adjusting the salt and white pepper to your taste preference. Carefully add in the wantons, allowing them to cook until they are almost floating at the surface.
Step 5. Incorporate the Green Vegetable
As the wantons begin to float, introduce the washed green leafy vegetable into the bubbling soup. Let it cook for a few minutes until the greens are tender yet vibrant.
Step 6. Serve and Enjoy: Ladle the aromatic Honeybush-infused Wanton Soup into bowls, ensuring each serving has a generous portion of wantons and greens. Garnish with fresh herbs or a sprinkle of sesame seeds for an added touch.
Enjoy the harmony of taste in every spoonful of this Honeybush-infused Wanton Soup!
Our Honeybush tea Collection
Sweet Langekloof Honeybush (100g)R110,00
Honeybush & Rooibos Blend (100g)R120,00
Chamomile Honeybush (100g)R140,00
Ginger Honeybush (100g)R140,00
Snow Chrysanthemum Honeybush (100g)R230,00
African Pride HoneybushR160,00
Blood Orange HoneybushR140,00
Blue Lemon Rooibos Honeybush
Citrus Lemon HoneybushR160,00
Honeybush tea, also known as “Heuningtee” in Afrikaans, hails from the beautiful landscapes of South Africa. It’s derived from the Cyclopia plant, which belongs to the legume family and has been used for centuries as an herbal infusion.
Nigiro, a beloved name in the world of premium tea in South Africa, has always been synonymous with knowledge, wisdom, and the art of tea-making. For those of you who have had the pleasure of visiting our cherished tea cafe, you’ll understand the warmth and magic that the Nigiro family infuses into their brand. It’s a place where delectable cuisine, exquisite tea-tasting, and an ambience of pure tranquillity come together seamlessly. Today, I’m delighted to introduce you to someone who is not only an integral part of the Nigiro legacy but also the heart and soul of our tea training – Mingwei Tsai.
We, humans, have a special relationship with smoke. I’ve been curious about the idea of “smoke” since I was a young boy. Why do we humans have smokey places? Why is there always smoke in the temple? Why do people smoke? As I matured and experienced life, I also discovered that culinary artists love “smoking” their food and drinks. Why are we humans fascinated by smoked stuff?