for the broth
4 cups vegetable stock
thumb-sized piece of ginger, peeled + sliced
2 green tea bags
1 tsp tamari/soy sauce
5-6 leaves of kale, stems removed + discarded
1 small shallot, peeled
2 cups cooked navy, cannellini or other beans
1 lime, cut into wedges
handful cilantro leaves
2 green onions
In a saucepan over medium heat, bring the vegetable stock to a boil. Lower the stock to a simmer and add the sliced ginger, green tea bags and tamari/soy sauce. Simmer for 2 more minutes before removing and discarding the green tea bags. Keep broth warm.
Finely shred or slice the kale leaves and place them on a platter. Then, thinly slice the radishes and shallot (with a knife or a mandolin) and place them on the platter as well.
Portion the beans, kale, radishes, and shallots among 4 bowls. Slice the green onions thin and place them on a serving plate with the cilantro leaves and lime wedges.
Bring the ginger green tea broth to a rolling boil. Strain out the ginger slices and pour broth over the bowls with the beans and vegetables.
Stir each bowl up a bit so that everything is saturated with the broth. Garnish with lime juice, cilantro and green onion slices.