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The Sweetness of the Season

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Sweet Potato Shiitake Miso Soup

October 11, 2014

INGREDIENTS

1 quart chicken stock

1 quart water

3/4 cup dried shiitake mushrooms, or 2 cups fresh (or how ever much you can afford)

1 large sweet potato, peeled and diced into 1/2 inch pieces

1 knuckle-sized piece ginger, skin removed and sliced thinly

3 tablespoons white or yellow miso

1 small head Chinese cabbage, shredded (could substitute regular cabbage or bok choy)

soy sauce

rice wine vinegar

dash of sugar

salt

black pepper

STEPS

In a medium sauce pot or dutch oven, bring to a boil stock, water, and mushrooms

Simmer for 20 minutes, until mushrooms are soft. Lift mushrooms out of broth with a slotted spoon. Slice into thin strips and return to broth. 

Add sweet potato and ginger. Simmer about 20 minutes, until sweet potatoes are tender. Reduce heat to low.

Laddle 1 cup of broth into a small bowl and whisk in miso. Add miso mixture back to pot and stir in cabbage.

Season to taste with soy sauce, vinegar, sugar, salt, and pepper.

Serving suggestion:

Poach 1 egg per serving, leaving yolks runny. Ladle hot broth and vegetables into a shallow bowl and top with one poached egg. The yolk will run out and have an egg-drop soup effect. 

 

← Butternut Squash Waffles with Apple Maple Compote and Candied PecansWhite Bean Chili →

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(Older posts and recipes can still be found at my original blog, A Season to Taste)

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