This East meets West recipe is a wonderful combination of ingredients that bring about a real umami flavour. Sweet potato and turmeric compliment the seaweed and miso in a very unique way. Hold on to this recipe, its a real crowd-pleaser.
- 1 small sweet potato
- 7 x 12cm piece kombu
- 4 cups of Shitake mushroom broth (6 dried Shitake mushrooms)
- 150g unsweetened coconut milk
- ¼ cup white miso
- 1 tablespoon finely grated fresh turmeric or 1 teaspoon turmeric powder
- 1 tablespoon fresh lime juice
- Toasted coconut flakes, crushed salted, roasted peanuts, and chilli oil (for serving)
Preheat oven to 230°C (450°F). 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.
Chop dried Shitake mushrooms and soak in 4 cups of boiling water for at least 10 minutes. Blend and strain for a stronger broth.
Meanwhile, combine kombu and Shitake broth 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 the kombu and discard. 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 chilli oil.
Prep time: 1 hour
ORIGINAL SOURCE: https://www.bonappetit.com/recipe/sweet-potato-turmeric-miso-soup