Miso Soup With Sweet Potato
Underground
Miso is responsible for the deep umami flavor of this soup, don't shy away from adding more.
People: 1
50 min

Ingredients

30 grams
Almonds
0.75 tbsp
Ginger
0.5 tbsp
Lemon
0.75 tbsp
Miso
0.75 tbsp
Olive Oil
0.5
Onion
210 ml
Stock
90 grams
Sweet Potato

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Prep

  1. Peel and cut your sweet potato so that they all have a similar size and shape.
  2. Finely chop your ginger and onion.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add ginger and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Sweet Potato and fry for 30 minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add lemon and miso and mix.
  2. Add Almonds on top.