Imagine a soup that combines the creamy sweetness of roasted sweet potatoes with the umami depth of traditional Japanese miso - a culinary journey that promises to warm your soul and tantalize your taste buds! This Sweet Potato Miso Soup is not just another recipe; it's a magical blend of flavors that turns ordinary ingredients into an extraordinary dining experience. Whether you're a health-conscious foodie or someone seeking a quick, nutritious meal, this recipe will become your new go-to comfort dish that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 4 cups vegetable broth
- 2 tbsp miso paste
- 1 onion, sliced
- 2 green onions, chopped
- 1 cup spinach, chopped
- Salt to taste
Instructions
- Wash and peel the sweet potatoes, then dice them into approximately 1-inch cubes to ensure even cooking.
- Peel and slice the onion into thin, uniform strips to help distribute flavor evenly throughout the soup.
- Heat a large pot over medium heat and add a small amount of oil or vegetable broth to prevent sticking.
- Sauté the sliced onions until they become translucent and slightly softened, which will take about 3-4 minutes.
- Add the diced sweet potatoes to the pot and stir to combine with the onions.
- Pour the vegetable broth into the pot, ensuring that the sweet potatoes are mostly submerged.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 12-15 minutes until the sweet potatoes are tender when pierced with a fork.
- Remove the pot from heat and let it cool slightly for 2-3 minutes to prevent burning the miso.
- In a small bowl, whisk the miso paste with a small amount of the hot broth to create a smooth mixture and prevent clumping.
- Gently stir the miso mixture into the soup, ensuring it is well incorporated.
- Add the chopped spinach and allow it to wilt for 1-2 minutes.
- Taste and adjust seasoning with salt as needed.
- Garnish with freshly chopped green onions before serving hot.
Tips
- Choose firm, vibrant sweet potatoes with smooth skin for the best flavor and texture.
- Always dissolve miso paste separately to prevent clumping and ensure smooth integration.
- Use vegetable broth at a gentle simmer to preserve the delicate miso flavor.
- Don't overcook the spinach - add it at the last minute to maintain its bright color and nutrients.
- For extra depth, consider roasting the sweet potatoes briefly before adding to the soup.
- Use white or yellow miso for a milder flavor, or red miso for a more intense, robust taste.
- Garnish with toasted sesame seeds or a drizzle of chili oil for added complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
