A simple broth of green tea poured over brown rice and fish makes an easy and healthful weeknight meal. Try shredded leftover chicken or diced tofu instead of black cod. We're partial to the extra-chewy texture of short-grain rice for this soup, but it's also a great way to use leftover rice of any sort. Garnishes and flavorings are equally flexible—cilantro, hot sauce, or nut oils would be fun to experiment with. Prep and Cook Time: about 1 1/4 hours. Notes: Black cod is also known as sablefish or butterfish. You can use leftover fish in this soup if you like. Nori (dried sheets of seaweed) is available at Asian markets and some supermarkets; genmaicha (green tea with roasted brown rice) is also available at Asian markets and specialty-food stores.