Sweet Potato Miso Soup
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.
- 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 ½ cups chicken broth (may substitute with vegetable)
- salt and pepper to taste
- 2 teaspoons sesame seeds (optional)
- ½ 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.
Calories: 169kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Sodium: 1182mg | Potassium: 443mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13925IU | Vitamin C: 8.5mg | Calcium: 62mg | Iron: 1.4mg