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.

Why Honeybush?

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.
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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.
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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.
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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.
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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.
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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!

Teriyaki Tofu Delight

A Taste of Japan in Every Bite

FLAVOUR, Issue 3

Indulge in a culinary journey that combines the best of taste and tradition with our delectable recipe for Japanese Teriyaki Tofu. This dish encapsulates the essence of Japanese cuisine, merging the natural goodness of tofu with the rich flavours of teriyaki sauce. The tender silkiness of tofu, paired with an array of vibrant vegetables, is brought to life through the harmonious marriage of balsamic vinegar, soy sauce, and a touch of magic. Join us on this gastronomic adventure as we guide you through creating a dish that embodies both simplicity and sophistication in a single bite.

• • 100g Silk Tofu (Diced)
  • ½ Abuergine (Diced)
  • ½ Red Pepper
  • 1 Baby Marrow (Diced)
  • Salt & Pepper
  • 4 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Soy Sauce
  • 2 Teaspoons Maiyzina
  • ½ cup of Water
  • 1 Tablespoon Olive Oil

Step 1. Begin by cooking the sushi rice as per the instructions on the packaging.
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Step 2. In a pan, gently heat the olive oil.
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Step 3. Add the diced aubergine, red peppers, and baby marrow, then stir-fry while seasoning with a pinch of salt and pepper.
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Step 4. Incorporate the diced silk tofu into the pan and continue stir-frying.
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Step 5. Pour in the balsamic vinegar and soy sauce, and stir-fry to combine the flavours.
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Step 6. In a separate bowl, mix Maiyzina with water, then gradually add this mixture to the pan.
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Step 7. Stir the sauce until it thickens and gains a shiny texture.
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Step 8. Serve your delectable teriyaki tofu creation with sushi rice or mashed potatoes.

Step 9. Itadakimasu (bon appetit in Japanese)

A Mindful Vegetarian Recipe

Black Tea-Infused Vegetable Soup

FLAVOUR, Issue 1

Vegetable soup is a comforting and healthy meal that can easily be made vegetarian-friendly. But have you ever considered using black tea to boost your soup’s flavour? 

This ingredient may seem unconventional, but when paired with mushrooms, it creates a bold and unique taste. In African tea trading history, black tea has been a popular export for many countries. It is rich in antioxidants and has numerous health benefits. By incorporating black tea into your vegetable soup, you not only add depth to the flavour and reap the health benefits of this beloved beverage. We spoke to Lisa, the boss lady of O’ways, and she shared with us her recipe for black tea-infused vegetable soup. It’s perfect for two and makes for a nourishing and satisfying meal.

We spoke to Lisa, the boss lady of O’ways, and she shared with us her recipe for black tea-infused vegetable soup. It’s perfect for two and makes for a nourishing and satisfying meal.

• Black tea 10g
• Oil 10ml
• Ginger 5g
• Water 400ml (per two servings)
• Mushroom (oyster mushroom 10g, or fresh shiitake 30g, or dry shiitake 10g)
• Carrots 30g
• Baby marrow 30g
• Aubergine 30g

Step 1. Cut all the vegetables into small dice.
Brew the black tea in boiled water for 30 minutes or cook the tea in cold water for 7 minutes (do not boil longer than 10 minutes).
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Step 2. Remove the tea leaves from the tea, set aside, and let it rest.
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Step 3. Heat the pan and add oil and ginger for 5 minutes.
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Step 4. Pan-fry the mushroom of your choice with oil.
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Step 5. Add at least one kind of vegetable of your choice.
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Step 6. Sauté until the vegetables are lightly golden brown.
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Step 7. Pour in your black tea (drain your tea leaves).
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Step 8. Cook the vegetables in the tea until they are tender or softened, about 15 minutes.
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Step 9. Transfer everything in the pot to a non-metal container, such as a large pot.
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Step 10. Lightly blend all the ingredients (lightly, so all the vegetables remain chunky).
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Step 11. Season with salt and pepper and distribute your “artwork” into two bowls.

Step 12. Put your nose close to the soup and sniff the magic!