Creamy sweet potatoes, spicy ginger, and sweet and salty miso all meet in this easy, delicious soup that we've been enjoying the last few days. Technically it's a braise - the potatoes are lightly fried with the onions, garlic and ginger until just beginning to brown then simmered in a covered pot with broth until tender. It's thick, creamy, and bright.
Sweet Potato Soup with Miso and Ginger
makes about 2 quarts
Olive oil
1 large onion, chopped
4 cloves of garlic, minced
1 2-inch chunk fresh ginger, peeled and thinly sliced - about 1/4 cup
3 large sweet potatoes, about 2 1/2 pounds - peeled and cubed
3 tablespoons light miso
4 cups chicken or vegetable broth, or water
1 cup whole milk
Salt and pepper
Cook the onion and garlic in the olive oil until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown at all. Add the sweet potatoes and miso and continue frying a bit, then add the broth or water. Bring to a simmer then cover, turn the heat to low and let it cook for about 25 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender.
Return to the heat and warm, whisking in the milk and salt and pepper to taste. If it's too thick, whisk in a little extra milk until you get the consistency you want.
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Sounds so wonderful. I'm not ready to let go of hot creamy soups for the heat of Spring and Summer yet, so I will probably give this one a try.
I wish I could find miso sold in a small tube. I don't really use it enough to justify the tubs they sell at the Asian grocery stores.
me either verily -- squash specifically ;)
Miso lasts a looong time - I've had mine for at least 2 months and it's still good. I've also seen them at Whole Foods in smaller tubs, like 1/4lb size, which might work better for you.
I made this last night and used Soy Ginger Broth (from Trader Joe's) for almost half the liquid and it really brought out the ginger flavor. Very tasty recipe - thanks!
I made this last night and it was delish!
I bought a clove of garlic for this recipe but it never made it home with me. Must've escaped at checkout. Oh well, just a quarter.
I suppose the dish turned out milder without the garlic, but it was nicely light and sweet w/ hints of ginger. I wound up using a Texas 1016 onion so that probably helped increase the sweetness.
Thanks for the tip on Whole Foods, 2T. That little tub was perfectly sized and not very expensive to boot. I think I can manage to use up the rest of the miso over the next few months.
What's miso?
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I just finished making this soup, and it is incredibly tasty!
Instead of buying a tub of miso, I actually bought a kit for making white miso soup at my local asian grocery store. It had little foil wrapped packets of miso and I just used a couple of those so I didn't have to buy a huge container of miso.
Also, I made this soup with 2% milk instead of whole milk because it was all I had. I just used a little extra milk and a little less chicken broth to compensate, and the soup still has a nice, creamy texture without being heavy.
I'll definitely be making this again!
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