Cooking with Lapsang Souchong, Any ideas?
So yesterday evening I experimented curing salmon with Lapsang Souchong and I posted the results on my blog about my tea adventures and Reddit, and somebody told me he used Lapsang to make ramen broth.
That simply blew my mind… the possibilities kept popping up from that point.
So I was wondering, have you guys ever tried cooking with Lapsang Souchong, and if so. What have you guys made with it, post pictures if you have any :D
It’s a great ingredient for dry rubs. If you’re cooking a soup or stew for a vegan/vegetarian it adds a smoky note without the bacon. I have ground the leaves and added to taste.
I made some mole sauce today and threw in some liquid smoke. I imagine I could have skipped the liquid smoke and used some lapsang as part of the sauce instead.
I did a smoky tofu bowl…