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Sushi And Tea Soup
Sushi And Tea Soup

This dish was inspired by Chef Frank’s daughter and her friends, who once came over and excitedly chanted “sushi! sushi!” before dinner. He began to wonder, could sushi be reimagined as a soup? That idea led to a playful yet deeply nourishing creation, built on a collagen-rich bouillon of veal and chicken. Sweet tiger shrimp and tangy kimchi provide bold flavor and textural contrast, while crispy sushi rice adds a satisfying toasted crunch. Dark leafy greens bring a briny, nourishing depth that pairs perfectly with the rich umami of soy sauce. In a whimsical twist, the soup is served in a teapot, allowing the hot broth to draw out keratin from the herbs and enhancing the aromatic experience.

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Ingredients

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Súp Sushi và Trà

  • Sushi rice 100.0 g
  • Xì dầu 30.0 ml
  • Rice wine vinegar 30.0 ml
  • Spiced wine 30.0 ml
  • Carrot 350.0 g
  • Parsley roots 250.0 g
  • Parsley 25.0 g
  • Coriander 25.0 g
  • Thyme Leaves 15.0 g
  • Prawns 150.0 g
  • Wakame seaweed 200.0 g
  • Kale 100.0 g
  • Knorr Chicken Broth Base 500g 50.0 g
  • Knorr Cốt Nền Cô Đặc - Bò 500g 30.0 g
  • Primerba Garlic Paste 15.0 g
  • Sesame Oil 20.0 ml
  • Sesame seed 20.0 g
  • Umami 10.0 g
  • Water 2000.0 ml

This dish was inspired by Chef Frank’s daughter and her friends, who once came over and excitedly chanted “sushi! sushi!” before dinner. He began to wonder, could sushi be reimagined as a soup? That idea led to a playful yet deeply nourishing creation, built on a collagen-rich bouillon of veal and chicken. Sweet tiger shrimp and tangy kimchi provide bold flavor and textural contrast, while crispy sushi rice adds a satisfying toasted crunch. Dark leafy greens bring a briny, nourishing depth that pairs perfectly with the rich umami of soy sauce. In a whimsical twist, the soup is served in a teapot, allowing the hot broth to draw out keratin from the herbs and enhancing the aromatic experience.

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Preparation

  1. Súp Sushi và Trà

    • Steam the sushi rice and add the umami and mirin. Cool down and press the rice portion size, in a round form. Fry golden on a pan.
    • Peel and finely cut the carrots and parsley root into thin slices and dry them in a dehydrator.
    • Boil 2 liters of water and add the chicken and veal bouillon. Season to taste the soup with the soy sauce.
    • Gently glaze the baby kale with the garlic paste and mix it with the wakame seaweed and sesame oil.
    • Stir-fry the shrimps.
    • Add all the dried vegetables to the teapot together with the fresh parsley, fresh coriander and fresh thyme. Pour over the steaming hot chicken/veal bouillon. Let it sit and drain the flavors and push the teapot down.
    • Serve in a bowl with the rice cake, the shrimps and seaweed salad. Sprinkle with kimchi sesame and pour the soup.