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Sweet Potato Miso Soup Recipe

Yummy soup to cuddle up and eat on a Friday night!

Ingredients (All Natural, All Vegan)


- 2 tbsp sesame oil

- 2 tbsp finely grated ginger

- 5 green onions thinly sliced

- 80 g white miso paste

- 800 g sweet potato about 3 large peeled and grated

- 700 ml water- 400 ml vegetable broth

- 10 Shiitake mushrooms

- 2 tsp sesame seeds

- 1/2 dries chilli flakes

- 2 tbsp of chopped green bell pepper

 

Cooking Instructions


1) Heat half the oil in a large sauce pan over medium heat.

2) Add half the ginger and half the spring onions. Cook for 2 minutes.

3) Add the miso and sweet potato and stir to combine.

4) Add the water and vegetable broth and bring to a boil.

5) Cook for about 10 minutes, or until the sweet potato is cooked.

6) Remove from the heat and season with pepper.

7) Using a handheld stick blender or a regular blender (ie; Vitamix, Nutribullet) Blend until smooth.

8) While the soup is cooking, place the mushrooms and green bell pepper in a bowl with the other half of the ginger and sesame oil and all of the sesame and onion seeds.

9) Cook in a large skillet over high heat for about 3 minutes.

10) Place the soup into warm bowls and top with the bell pepper, mushrooms and the remaining green onions


Nutrition

Estimated Calories: 280kcal

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