- 4 cups water
- 3 green tea bags
- 1 can (15 oz.) baby corn
- 3 small carrots, peeled into ribbons
- 8 ounces cooked soba noodles
- Scallions, crumbled seaweed snacks and sriracha for garnish
In pan, boil water. Off heat, add tea bags; steep 2 minutes. Discard tea bags. Heat over medium-low; add corn and carrots. Cook 3 minutes; season. Divide tea mixture and noodles between 2 bowls. Top with scallions, seaweed and sriracha.