Japanesevegetariangluten-freevia groq
Miso Kombu Soup
A Japanese-inspired soup made with kombu seaweed and a hint of miso paste. This comforting dish is perfect for a chilly evening.
⏱35 min🍽4 servings📊medium
🥕
Ingredients
- ●2 cups PangyPangy leaves
- ●1 cup TangyTangy stems
- ●4 pieces KombuDried kombu seaweed
- ●2 tablespoons StirOlive oil for stir-frying
- ●1 cup FryYour preferred vegetable oil for frying
👨🍳
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add kombu seaweed and cook for 2 minutes.
- 3
Add pangy leaves and tangy stems, stir-frying until they start to soften.
- 4
Pour in 4 cups of water and bring to a boil.
- 5
Reduce heat to low and simmer for 10 minutes.
- 6
Use a spoon to remove kombu seaweed from the pot.
- 7
Add miso paste and stir until dissolved.
- 8
Season with salt to taste.
- 9
Serve hot, garnished with chopped green onions if desired.