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Sweet Potato miso soup

Serves 6

Prep: 15 mins

Cooking time: 35 mins

  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs finely grated fresh ginger
  • 1 kg sweet potato, peeled, chopped
  • 1 litre chicken stock
  • ¼ cup red miso paste
  • 2 tbs sesame seeds, toasted
  • 3 green shallots, finely chopped
  • 1 cup coriander leaves, chopped
  • ⅓ cup yoghurt, to serve
  1. Heat the oil in a large saucepan over medium heat. Add the onion. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the sweet potato. Stir to coat in the onion mixture.
  2. Increase heat to high. Add the stock. Bring to the boil. Reduce heat to medium-low. Use the lid to partially cover, simmer for 20 minutes or until sweet potato is very tender. Set aside to cool slightly. Blend or process until smooth.
  3. Return the soup to the saucepan. Combine miso paste with ¼ cup cold water, stirring until smooth. Stir into the soup and return soup to a gentle simmer. Taste and season.
  4. Combine the sesame seeds, shallots and coriander together. Ladle the soup among serving bowls. Top with a dollop of yoghurt, sprinkle with sesame mixture and serve.