Sweet Potato–Turmeric Miso Soup
This recipe is adapted from bon appétit, I've made it a little easier replacing with items more readily available in Australia ad changed up the method a little.
Tip: Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.
TIME: 15 MINS prep / 45 MINS + cooking
- 1 medium sweet potato
- *Dashi powder (if you can't find straight-up Kombu at you local asian grocer - which i couldn't)
- bonito flakes (about 1½ packed cups)
- 1 1/2 cans coconut milk (use all 2 if you feel the soup is too thick)
- ¼ cup white miso
- 1 tablespoon finely grated fresh turmeric or 1 teaspoon ground turmeric
- 2+ tablespoon fresh lime juice to taste
- Toasted coconut flakes, crushed salted, roasted peanuts, and chilli oil (for serving)
*For vegan dashi - use a broth of shiitake mushroom & mushroom stock cube (available from fancy grocers or delis)
Preheat oven to 230 Celsius. Peel the sweet potato then several times with a fork or sharp knife. Roast potato in alfoil for 35–45 minutes. Take out and Let cool.
Meanwhile, make 4 cups of dashi in a large pot. If using Dashi stock just add water, bring to a gentle boil.
(if making vegan version - soak several dried shiitake for 15 mins in 2 cups of water, then add to 2 cups of prepared mushroom stock (2 stock cubes to 2 cups of boiling water) - keeping the shiitake and the shiitake stock but being careful not to pour in any sediment left at the bottom of the shiitake broth (just leave the last of the broth behind)
(For non-vegan only) add bonito flakes to the dashi and stir once to submerge them. Reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).
Transfer dashi to a blender. Add sweet potato, coconut milk, miso, and turmeric. Blend until smooth. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.
Divide soup among bowls. Top with coconut flakes and peanuts, then drizzle with chilli oil.