Ginger Miso Sweet Potato Soup with Crispy Shiitake and Sesame Scallion Oil

Ingredients

• •2 medium sweet potatoes, peeled and diced
• •1 tablespoon sesame oil
• •1 tablespoon olive oil
• •1 large yellow onion, diced
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 tablespoons white miso paste
• •5 cups vegetable broth
• •1 tablespoon soy sauce
• •1 cup coconut milk
• •1 cup shiitake mushrooms, sliced
• •1 tablespoon sesame seeds
• •3 green onions, thinly sliced
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into evenly sized cubes. Spread them on a baking sheet, drizzle with olive oil, season with a pinch of salt, and roast for 20-25 minutes until tender and slightly caramelized.

2. 2

   In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Add the roasted sweet potatoes to the pot along with the vegetable broth, miso paste, and soy sauce. Stir to combine and bring the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld together.

4. 4

   Using an immersion blender (or carefully transferring to a countertop blender in batches), purée the soup until smooth and creamy. Stir in the coconut milk and season to taste with salt and pepper. Keep warm on low heat.

5. 5

   In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the sliced shiitake mushrooms and cook for 5-7 minutes, stirring occasionally, until crispy and golden brown. Season lightly with salt and set aside.

6. 6

   To make the sesame scallion oil, combine the thinly sliced green onions, toasted sesame oil, and sesame seeds in a small saucepan over low heat. Cook for 1-2 minutes, stirring often, until the scallions soften and the oil becomes fragrant. Add a pinch of red pepper flakes if desired.

7. 7

   To serve, ladle the soup into bowls and top with crispy shiitake mushrooms. Drizzle the sesame scallion oil over each bowl and garnish with additional sesame seeds or green onions if desired. Serve warm and enjoy!