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Miso Sweet Potato Soup

Miso Sweet Potato Soup | Thick and steaming soup that will stick to your bones. It's nourishing with a hit of spice and luscious prawns. Made in 20 minutes.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 280kcal

Ingredients

  • - 2 tbsp sesame oil
  • - 2 tbsp finely grated ginger
  • - 5 green onions thinly sliced
  • - 80 g white miso paste
  • - 800 g sweet potato about 3 large peeled and grated
  • - 700 ml water
  • - 400 ml chicken broth
  • - 12 medium peeled prawns
  • - 2 tsp sesame seeds
  • - 1/2 dries chilli flakes
  • - 2 tsp black onion seeds nigella seeds

Instructions

  • 1) Heat half the oil in a large sauce pan over medium heat.
  • 2) Add half the ginger and half the spring onions. Cook for 2 minutes.
  • 3) Add the miso and sweet potato and stir to combine.
  • 4) Add the water and chicken broth and bring increase heat and bring to the boil.
  • 5) Cook for about 10 minutes, or until the sweet potato is cooked.
  • 6) Remove from the heat and season with salt and pepper.
  • 7) Using a handheld stick blender or a regular blender, blend until smooth.
  • 8) While the soup is cooking, place the prawns in a bowl with the other half of the ginger and sesame oil and all of the sesame and onion seeds.
  • 9) Cook in a large skillet over high heat for about 3 minutes. Over cooking your prawns will make them rubbery.
  • 10) Place the soup into warm bowls and top with the prawns and the remaining green onions