Miso-Poached Sweet Potato and Shiitake Soup

Ingredients

• sweet potato, peeled and diced1 large
• shiitake mushrooms, sliced6 oz
• yellow onion, thinly sliced1
• garlic, minced2 cloves
• vegetable broth5 cups
• white miso paste3 tbsp
• coconut milk1 cup
• baby spinach3 cups
• lime juice1 tbsp
• fresh cilantro, chopped1/2 cup
• sesame seeds1 tbsp

Method

1. 1In a pot, soften the onion in a little oil over medium heat until translucent.
2. 2Add the garlic, shiitakes, and sweet potato; cook for 3 minutes, stirring occasionally.
3. 3Pour in the vegetable broth and simmer until the sweet potato is very tender, about 15 minutes.
4. 4Whisk the miso with a ladleful of hot broth in a small bowl, then stir it back into the pot along with the coconut milk.
5. 5Add the spinach and cook just until wilted.
6. 6Stir in the lime juice, then taste and adjust with more miso if needed.
7. 7Ladle into bowls and finish with cilantro and sesame seeds.

Tips

• Do not boil the soup after adding miso or its flavor can dull.
• Cut the sweet potato evenly so it cooks at the same pace.
• A few drops of chili oil make a nice optional finish.

Nutrition