A few months ago, Cameron B mentioned loving some freeze dried miso soup so I ordered it for Youngest for Christmas. She loved it so much that I ordered some for myself! I had never had miso soup. I tried it and it was really good. My husband liked it, too, so I decided to try to make some homemade miso soup.
I made miso soup with zucchini, fresh chives from the garden, and wakame. I also made potstickers and a homemade yumyum sauce. Naturally I wanted a Japanese tea to complete the meal and this is probably the only one I have other than matcha.
The first time I made it we had it more or less gong fu style, resteeping and pouring into tiny cups. It looked almost gray/pink with purple at the edge of the cup until we added lemon juice which turned it really pink, but I preferred it plain.
This time I made it western style and poured two steeps together into a large tetsubin for serving. I think it had more purple/pink color this way, but probably just because we used larger Japanese cups that Superanna gave me. (The tea was also from her.) It was probably the depth of the tea that made it appear to have deeper color.
We both enjoyed it, and it was really great with the food. It is a rather mild Sencha so it can tend to disappear if sipped right after a strongly flavored bite. We made a third steep to drink after the meal and I think it looked even pinker. It was easy to drink and had very little drying effect, nicely hydrating.