Sweet potato and turmeric miso soup recipe is the perfect autumnal meal
This soup recipe with an Asian twist combines autumnal vegetables like sweet potatoes for a tasty autumn taste with amazing anti-inflammatory benefits.
If you’re feeling bloated after your Thanksgiving feast, this soup recipe could be the perfect remedy.
The sweet potato base gives the soup a seasonal feel while notes of kombu, bonito flakes, and miso provide an Asian kick. To bring it all together, the turmeric packs a tart punch that also provides assistance to your digestive system. Below are instructions to make the delicious recipe yourself. Warning: When reheating the soup, make sure to let it reach a boil, or else the miso will lose some of its properties.
It's soup season, and you can also try this chicken noodle soup recipe, also called Jewish pencillin, which has a wide array of health benefits including nourishing the soup, or if you had too much to drink, you can try Antoni Porowski’s authentic Polish zurek soup recipe known to cure hangovers.
If you’re looking for something light to debloat, you can make this anti-inflammatory smoothie in just five minutes.
READ MORE: Queer Eye's Antoni's 'perfect' breakfast sandwich using Thanksgiving leftovers
Sweet potato and turmeric miso soup recipe
Ingredients
- 1 small sweet potato
- 1 piece of kombu
- ¾ oz of bonito flakes (about 1 ½ packed cups)
- 1 (5.5 oz) can of unsweetened coconut milk
- ¼ cup of white miso
- 1 tbsp of finely grated fresh turmeric or 1 tsp of ground turmeric
- 1 tbsp of fresh lime juice
Garnish (all to taste)
- Toasted coconut flakes
- Crushed salt
- Roasted peanuts
- Chilli oil
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Instructions
1. Preheat oven to 450°. Pierce potato several times with a fork or sharp knife. Roast potato on a rimmed baking sheet until tender, for about 35–45 minutes. Let cool, then scoop out flesh and discard skin.
2. While the potato's cook, combine the kombu and 4 cups water in a large pot. Let sit until kombu softens, which should take about 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 for about 5 minutes. Remove from heat and let steep 15 minutes to bring out the flavor.
3. Strain the miso through a fine-mesh strainer into a medium bowl. Discard solids and wipe out pot. Transfer miso into 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.
4. Top with coconut flakes and peanuts, and drizzle a dab of chilli oil to taste.
