Okinawan Poblano Soup

Ingredients

In this Okinawan adaptation of Sopa Poblano, we incorporate traditional Okinawan ingredients such as goya (bitter melon), tofu, and seaweed. These ingredients add a unique twist to the original recipe, infusing it with the flavors and textures of Okinawan cuisine. We alse have the original recipe for Sopa Poblano, so you can check it out.

• 4 poblano peppers 4 poblano peppers
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 goya (bitter melon), sliced 1 goya (bitter melon), sliced
• 200g tofu, cubed 200g tofu, cubed
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon dried seaweed 1 tablespoon dried seaweed
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, or until the skin is charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the sliced goya (bitter melon) and cubed tofu to the pot, and cook for a few minutes until they start to soften.
4. 4.
   Pour in the vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
5. 5.
   Add the chopped poblano peppers, soy sauce, miso paste, and dried seaweed to the pot. Stir well and let the soup simmer for another 5 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the pot from heat and let the soup cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
8. 8.
   Return the soup to the pot and reheat if necessary.
9. 9.
   Serve the Okinawan Poblano Soup hot, garnished with a sprinkle of dried seaweed on top.

Treat your ingredients with care...

• Poblano peppers — Roasting the peppers enhances their flavor and makes it easier to remove the skin. Make sure to handle them with gloves or wash your hands thoroughly after handling, as they can be spicy.
• Goya (bitter melon) — To reduce the bitterness, soak the sliced goya in salted water for about 10 minutes before adding it to the soup.
• Tofu — Use firm tofu for this recipe to maintain its shape and texture in the soup.
• Dried seaweed — Before adding the seaweed to the soup, soak it in water for a few minutes to rehydrate it.

Tips & Tricks

• For a creamier texture, blend half of the soup and leave the other half chunky.
• Adjust the spiciness by adding more or fewer poblano peppers.
• Serve the soup with a side of steamed rice for a more substantial meal.
• Garnish with fresh cilantro or green onions for added freshness.
• If miso paste is not available, you can substitute it with soy sauce for a similar umami flavor.

Serving advice

Serve the Okinawan Poblano Soup hot as a comforting appetizer or a light main course. Accompany it with a side of steamed rice or crusty bread for a satisfying meal.

Presentation advice

Present the Okinawan Poblano Soup in individual bowls, garnished with a sprinkle of dried seaweed on top. The vibrant green color of the soup, along with the contrasting seaweed, will make for an appealing presentation.