Sweet Potato Miso Soup Recipe
This creamy sweet potato miso soup is ready in 30 minutes, naturally vegan, and packed with umami flavor. A cozy, nourishing bowl for any night of the week.
Servings: 4
Calories: 162kcal
Equipment
- 1 sharp knife
- 1 cutting board
- 1 large saucepan
- 1 Blender
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (½ cup)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed (2-2 ½ cups cubed)
- 4 cups vegetable broth or chicken broth
- 2 tablespoons white miso paste
- salt and ground black pepper to taste
- 2 green onions, thinly sliced (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 small chopped yellow onion, 2 cloves minced garlic, and 1 tablespoon grated ginger. Sauté for 3-4 minutes.
- Add 2 cubed sweet potatoes and 4 cups broth. Bring to a boil, then reduce to simmer and cook for 15-20 minutes until tender.
- Carefully transfer soup to a blender and blend until smooth (or use an immersion blender).
- Stir in 2 tablespoons miso paste until fully combined. Season with salt and pepper to taste.
- Serve warm or chilled, garnished with green onions. Enjoy!
Notes
- Serve warm in a bowl topped with green onions or sesame seeds.
- Enjoy chilled in a small jar or thermos for on-the-go lunches.
- Top with grilled shrimp or tofu for extra protein.
- Pair with a simple side salad or crusty bread.
Nutrition
Calories: 162kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1321mg | Potassium: 429mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16599IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
