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Sweet Potato Miso Soup is simple to make and is delicious with the addition of sweet potato, miso, ginger, and green onion. Perfect for lunch alone or paired with a salad.
The temperatures are warming up and shortly summer will be here. For me, that means enjoying recipes that can be made quickly so I do not have to spend too much time in a hot kitchen. I also prefer to have dishes that are lighter in fare but still filling.
Like more sandwiches, salads, and soups. I know what you are probably thinking and that is soups are usually hot, so why would I want to have a hot soup during the warmer months. Well let me share with you that some soups can be served cool, or even chilled, and still be just as flavorful.
Actually today I will share one of my new favorite recipes that is a chilled soup that contains sweet potato, white miso paste, fresh ginger, and green onions. This recipe makes a rich and creamy puree that comes together in minutes and requires only one saucepan and a blender.
I also love making this recipe at the beginning of the week and storing it in the refrigerator to enjoy for lunch with or without a salad and it’s also great for dinner when topped with some grilled shrimp.
It is also really good for an on the go option. I can pour a serving into a small jar with a lid and sip on it in the car. The addition of sweet potato makes it very filling and adds a hint of sweetness and if you have been following me for any amount of time, then you already know that I love sweet potato and even went through a brief phase when I was adding it to everything from Sweet Potato Pound Cake to Sweet Potato Dog Treats for my fur baby to enjoy as a treat.
Sweet Potato Miso Soup
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 4 to 5 green onions, sliced thinly
- 3 oz. white miso paste
- 3 sweet potatoes, peeled and chopped
- 3 cups water
- 1 1/2 cups chicken broth (may substitute with vegetable)
- salt and pepper to taste
- 2 teaspoons sesame seeds (optional)
- 1/2 teaspoon red pepper flakes (optional)
- In a large saucepan over medium-high heat, add in the sesame oil until heated. Add the grated ginger, half of the sliced green onions, and cook for 2 minutes.
- Add the miso paste and sweet potato and stir to combine.
- Add the water and chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 minutes, until the sweet potato is fork tender. Season with salt and pepper to taste.
- Carefully remove from the heat and use an immersion blender to blend until smooth. Serve hot or chilled topped with the remaining sliced green onion. May garnish with sesame seeds and red pepper flakes.
- Store any leftovers in the refrigerator in an airtight container for 3 to 5 days.