Chipotle Miso Soup (vg) Recipe

Soak Kombu

Place 6 cups cold water and the dried kombu in a medium saucepan. Let sit 20–30 minutes if you have time (quick soak) or proceed immediately for a faster extraction.

Gently Heat

Over medium heat, slowly bring the water and kombu to just below a simmer. Watch carefully; remove the kombu right before the water begins to boil (small bubbles forming around edges). Discard kombu or reserve for another use.

Add Umami

If using, add a small pinch of bonito flakes, bring to a gentle simmer for 30 seconds, then immediately strain through a fine-mesh sieve and discard solids. (If keeping vegan, skip the bonito step.) Return the clear broth to the saucepan and keep warm over low heat.

Incorporate White Miso

Place 3 tablespoons white miso in a small bowl. Ladle about 1/2 cup warm kombu broth into the bowl and whisk until smooth. Pour the miso slurry back into the warm broth and stir gently to combine. Do not boil after adding miso—keep the broth at low heat.

Season

Stir in 1 teaspoon light soy sauce or tamari. Taste and adjust salt with a little sea salt if needed. Keep warm on the lowest heat setting.

In a small bowl, mash 1 teaspoon chipotle pepper and 1 teaspoon adobo sauce with 1 teaspoon white miso and 1 teaspoon warm water until a smooth paste forms. This tempers the heat and distributes smokiness evenly. Taste and adjust—add up to another 1/2 teaspoon chipotle for more heat.

Whisk the chipotle-miso paste into about 1 cup of the warm kombu-miso broth to fully dissolve and incorporate. Return this flavored broth to the pot and keep warm. Keep heat low; do not boil.

Prepare Tofu & Seaweed

If you haven't already, press tofu for 10–15 minutes to remove excess water, then cut into 1/2-inch cubes. Rehydrate dried wakame in a bowl of cool water for 5–10 minutes, then drain and squeeze out excess water; chop larger pieces if necessary.

Warm Tofu & Seaweed

Add the cubed tofu and rehydrated wakame to the warm chipotle-miso kombu broth. Gently heat for 2–3 minutes until tofu is warmed through. Avoid vigorous boiling to keep tofu texture and miso flavor intact.

Finish with Aromatics

Stir in 1 teaspoon toasted sesame oil and most of the sliced scallions (reserve a few for garnish). Taste and add cracked black pepper and sea salt as needed. Remove pot from heat.

Divide the soup evenly into 4 bowls (servings). Ensure each bowl gets tofu, wakame, and broth.

Top each bowl with remaining sliced scallions, a few cilantro leaves or micro cilantro, a sprinkle of toasted sesame seeds, and a lime wedge on the side. Offer extra chipotle or soy/tamari at the table.