Japanese Sweet Potato Miso Soup
Creamy Japanese sweet potato miso soup that's vegan, healthy, and perfect for weight loss. Easy, cozy, and ready in 30 minutes.
Ingredients
- 1 Japanese Sweet Potato, peeled and cubed
- 1 tbsp Avocado Oil
- 1 Small White or Yellow Onion, peeled and diced
- 2 cloves Garlic, roughly chopped
- 1 inch Ginger, roughly chopped
- 2 cups Vegetable Broth
- ½ tsp Sea Salt
- ¼ tsp Ground Black Pepper
- 1 tbsp Miso Paste, mixed with 1 tbsp of water to loosen
- ¼ cup Full Fat Coconut Milk
- 2 Green Onions, chopped, for garnish
- Toasted Sesame Oil, for garnish
Instructions
Sauté aromatics
- In a pot over medium heat, warm the oil. Add the chopped onion, garlic, and ginger. Sauté until softened, about 5 minutes.
Add sweet potato & broth
- Add the cubed Japanese sweet potato and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potato is fork-tender.
Blend the soup
- Remove from heat. Use an immersion blender (or carefully transfer to a blender) and blend until smooth.
Stir in flavorings
- Return to low heat. Stir in miso paste (dissolve it in a bit of hot broth first if needed) and coconut milk Let it warm through, don’t boil once miso is added to preserve its probiotics.
Taste and adjust
- Add salt and pepper, adjust as needed.
Serve
- Ladle into bowls and garnish with the green onion tops and an extra swirl of coconut milk or sesame oil if you like.