Japanese Sweet Potato Soup

7 ratings

· 1hr 10min · Vegan, Gluten free · 6 servings

This plant-based soup perfectly marries together delicate flavors, but leaves you with a soup that feels insanely flavorful. Japanese sweet potato, mushrooms and miso mingle with coconut milk, making everything savory yet still feeling light and clean. The sweet potato stays in chunks, but they turn into a texture that melts in your mouth, making this soup one of my favorite ways to use them.

Justine Doiron

Ingredients

Produce

• 3 Birdseye chilies, small

• 10 oz Bok choy

• 2 cups Edamame beans, frozen

• 4 Garlic cloves

• 1/4 cup Ginger

• 2 lbs Japanese sweet potatoes

• 1 Mint, Fresh

• 1/2 lb Oyster mushrooms

• 4 oz Scallions

Canned Goods

• 2 13.5 ounce cans Coconut milk, full-fat unsweetened

Condiments

• 1/4 cup White miso paste

Baking & Spices

• 1 Diamond crystal kosher salt

Oils & Vinegars

• 2 tbsp Olive oil, extra-virgin

Liquids

• 5 cups Water

Comments

Comments are turned off for this Pin