Traditional recipes

Sweet Potato–Turmeric Miso Soup

Sweet Potato–Turmeric Miso Soup

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Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.


  • ¾ ounce bonito flakes (about 1½ packed cups)
  • 1 5.5-ounce can unsweetened coconut milk
  • 1 tablespoon finely grated fresh turmeric or 1 teaspoon ground turmeric
  • 1 tablespoon fresh lime juice
  • Toasted coconut flakes, crushed salted, roasted peanuts, and chili oil (for serving)

Recipe Preparation

  • Preheat oven to 450°. Pierce potato several times with a fork or sharp knife. Roast potato on a rimmed baking sheet until tender, 35–45 minutes. Let cool, then scoop out flesh; discard skin.

  • Meanwhile, combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids; wipe out pot.

  • Transfer dashi to a blender. Add sweet potato, coconut milk, miso, and turmeric. Blend until smooth. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.

  • Divide soup among bowls. Top with coconut flakes and peanuts, then drizzle with chili oil.

Reviews SectionDelicious. Smooth and rich in flavor. The dashi is the key, worth the hunt for the kombu and bonito flakes.Winner winner miso dinner! I love it! I was skeptical at first as this is a short list of ingredients, but the combination of flavors doesn't need any chichi. Don't skip on the lime and chilli oil at the end, they add a good amount of complexity to the soup. It's overall on the thinner side, so I turned to drinking it straight from the mug.This soup is wonderful. Great flavor. I made it as is for the base and it was great. Didn't have chili oil or peanuts and didn't miss them (but will definitely make it again with all the toppings.Let me begin by saying that I love all these flavors individually.. The smokiness of the bonito in the dashi, the umami of the miso and the sweetness of the sweet potato. That being said, these flavors (surprisingly) did not taste pleasant when combined together. At least not for me. The flavor was strangely off and I’m not sure why. However, I gave a two stars instead of one because the warm soup does have a comforting quality and texture. I added a teaspoon of harissa for some additional depth but the taste was still lacking unfortunately.

Watch the video: Healing miso soup. Easy vegan cooking (July 2022).


  1. Matholwch

    You are absolutely right. There is something in it also to me it seems a good thought. I agree with you.

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