Sweet Potato & Miso Soup

• Sweet potato(3)
• Onion(1)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Olive oil(1 tbsp)
• Vegetable Broth(900 ml)
• Miso paste(3 tbsp)
• Tofu(300 g)
• Spinach(120 g)
• Soy sauce(1 tbsp)
• Sesame oil(1 tsp)
• Black pepper(½ tsp)
• Green Onions(2)optional
• Sesame seeds(1 tsp)optional

Method

1. 1

   Peel and roughly chop {Sweet potato}. Dice {Onion}, mince {Garlic}, grate {Ginger}, cut {Tofu} into small irregular pieces, and thinly slice {Scallions} if using.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Cook {Onion} with a pinch of salt for 3 minutes until softened, then stir in {Garlic} and {Ginger} for 1 minute.

   ~4 min

3. 3

   Add {Sweet potato} and {Vegetable Stock}. Bring to a boil, then lower the heat and simmer for 10 minutes until the sweet potato is very tender.

   ~10 min

4. 4

   Blend the soup until smooth. Ladle a little hot soup into a bowl, whisk in {Miso paste}, then return it to the pot with {Soy sauce}, {Sesame oil}, and {Black pepper}. Stir in {Tofu} and {Spinach} and cook for 3 minutes until the tofu is heated through and the spinach is wilted.

   ~4 min

5. 5

   Serve in bowls topped with {Scallions} and {Sesame seeds} if using.

   ~0 min