Ingredients

• 1/4 pound whole dried hominy (pozole)
• 1 1/2 white onions peeled and halved
• 15 tomatillos (paper skin removed)
• 4 peeled garlic cloves
• 2 poblano chiles
• 1 serrano chile
• 2 Tbl. olive oil
• 1 cup coursely chopped cilantro
• 2 tsp. dried Mexican oregano
• 1 1/2 quarts vegetable broth
• salt and pepper

Remember that game "telephone" that you'd play as a kid?  One person whispers something into the next person's ear, and that person would whisper what they heard to the next person and after 10 kids, you'd have a totally different phrase?  I love how recipes work kind of like that.  Each person translates some version of a dish that they've learned in the past, and then the next person creates their own rendition... over time we've got a beautifully diverse spread of dishes representing various locales, cultural specialties, dietary needs and creative explosions.

I have the awesome luck of living next to Chandra Gilbert, one of my favorite chefs of all time, and our Director of Operations at Cafe Gratitude.  Chandra is one of those people who appreciates every vegetable that comes into season and knows how to rock simple ingredients into a knock-your-socks-off kind of dish that keeps the flavors of the original ingredients roaring.  In Chandra's neverending generosity, she spent an evening showing me this heart-warming and tantilizing soup recipe and introduced me into making the holy trinity of mirepoix- the base for any soup or sauce from scratch.  I share this recipe with you as a sort of rendition of what she showed me that evening. 

Here is a Free Form version of my favorite Miso soup. It contains many healing, cleansing and supportive foods from the list of beneficial foods as listed on my website, and is SO yummy…taste as you go and make it your own!

Kelp Noodle Miso

You are Thankful!