Highlights

• Made with a unique blend of "neba neba" (sticky) vegetables
• Features molokhia, kinjiso, and okra
• Thick and warming texture
• Umami-rich broth

Highlighting the sticky, slimy texture referred to as gneba nebah in Japanese, this soup features three unique vegetables. Molokhia, also called Egyptian spinach, is a leafy vegetable popular in Middle Eastern and African cooking. Similar to okra, which is also included in this soup, it has a mild, earthy flavor. Kinjiso, also called Okinawan spinach, is another type of leafy green known for its green and purple coloring and grassy, nutty taste. All three of these vegetables are known for their sticky, viscous texture and add body to this soup, making it thick and warming. Yamato Shoyu Misofs signature miso, which is aged in wooden barrels that have been passed down for over 80 years, adds an incredible depth of umami to the bonito and konbu dashi broth, creating a soup that tastes homemade.