PREP TIME: 10mins COOKING TIME: 20mins

A lovely & healthy soup, I love the sweetness of ‘very good’ for you sweet potatoes and with the umumi oomph of miso I think the combination is rather perfect.

If vegan just omit the prawns for an equally delicious soup, if you feel left out why not add some crispy Sichuan ginger tofu recipe here.

SERVING SUGGESTION

Top with some chilli flakes, tofu or prawns, toasted sesame seeds and a final drizzle of sesame oil.

INGREDIENTS
  • 3 tablespoons coconut oil
  • 300g uncooked raw prawns
  • 800g sweet potatoes diced
  • 2 medium onions diced
  • 3 spring onions finely sliced
  • 30g ginger
  • 1 tablespoons garlic minced
  • 3 tablespoons brown miso
  • 3 tablespoons sesame seed
  • drizzle of sesame oil

 

METHOD
  1. Drizzle some coconut oil in a medium saucepan and add the onions till the onions are soft, add the garlic, half the ginger and stir until fragrant about 2 minutes, add the miso and diced sweet potatoes.
  2. Add enough water or asian broth to just cover the sweet potatoes and simmer gently until the sweet potato is completely soft.
  3. Blend the soup until smooth and season with salt and pepper (or use more miso instead of salt).
  4. PRAWN TOPPING: add the sesame oil to a non stick frying pan, add the sesame seeds, remaining ginger, spring onions and prawns and fry until golden – season with some salt and pepper.
  5. Serve the soup warm with your favourite topping.
KITCHEN NOTES

NEW INGREDIENT: MISO

PREP TIME: 10mins COOKING TIME: 20mins

A lovely & healthy soup, I love the sweetness of ‘very good’ for you sweet potatoes and with the umumi oomph of miso I think the combination is rather perfect.

If vegan just omit the prawns for an equally delicious soup, if you feel left out why not add some crispy Sichuan ginger tofu recipe here.

SERVING SUGGESTION

Top with some chilli flakes, tofu or prawns, toasted sesame seeds and a final drizzle of sesame oil.

INGREDIENTS

  • 3 tablespoons coconut oil
  • 300g uncooked raw prawns
  • 800g sweet potatoes diced
  • 2 medium onions diced
  • 3 spring onions finely sliced
  • 30g ginger
  • 1 tablespoons garlic minced
  • 3 tablespoons brown miso
  • 3 tablespoons sesame seed
  • drizzle of sesame oil

 

METHOD

  1. Drizzle some coconut oil in a medium saucepan and add the onions till the onions are soft, add the garlic, half the ginger and stir until fragrant about 2 minutes, add the miso and diced sweet potatoes.
  2. Add enough water or asian broth to just cover the sweet potatoes and simmer gently until the sweet potato is completely soft.
  3. Blend the soup until smooth and season with salt and pepper (or use more miso instead of salt).
  4. PRAWN TOPPING: add the sesame oil to a non stick frying pan, add the sesame seeds, remaining ginger, spring onions and prawns and fry until golden – season with some salt and pepper.
  5. Serve the soup warm with your favourite topping.

KITCHEN NOTES

NEW INGREDIENT: MISO