mexicanvegetariangluten-freevia groq
Smoky Japanese Miso Soup
A fusion of Japanese and Mexican flavors in a rich, smoky miso soup. Serve as a warm, comforting meal or as a side dish.
⏱35 min🍽4 servings📊easy
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Ingredients
- ●2 pieces Kombudried kelp seaweed
- ●2 tbsp Smokychipotle powder
- ●2 tbsp Miso pasteJapanese fermented soybean paste
- ●4 cups Vegetable brothhomemade or store-bought
- ●1 cup Sliced shiitake mushroomsfresh or dried
- ●1/2 cup Sliced green onionsfor garnish
- ●1 tsp Sesame oilfor serving
- ●1 tsp Soy sauceoptional, for added depth
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Instructions
- 1
1. Rinse the kombu pieces and cut into 2-inch pieces.
- 2
2. In a large pot, combine the vegetable broth, kombu, and chipotle powder.
- 3
3. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 4
4. Add the miso paste and stir until dissolved.
- 5
5. Add the sliced shiitake mushrooms and simmer for an additional 5 minutes.
- 6
6. Taste and adjust seasoning as needed.
- 7
7. Ladle the soup into bowls and garnish with sliced green onions and a drizzle of sesame oil.
- 8
8. Serve hot and enjoy!