Miso Sweet Potato Soup

• Gluten free

• Seafood

  • 12 Prawns, medium

• Produce

  • 1/2 Chilli flakes, dries
  • 2 tbsp Ginger
  • 5 Green onions
  • 2 tsp Onion, black
  • 800 g Sweet potato

• Canned Goods

  • 400 ml Chicken broth

• Condiments

  • 80 g White miso paste

• Baking & Spices

  • 2 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Liquids

  • 700 ml Water

Found on wildeorchard.co.uk

Description

Directions

• Heat half the oil in a large sauce pan over medium heat.
• Add half the ginger and half the spring onions. Cook for 2 minutes.
• Add the miso and sweet potato and stir to combine.
• Add the water and chicken broth and bring increase heat and bring to the boil.
• Cook for about 10 minutes, or until the sweet potato is cooked.
• Remove from the heat and season with salt and pepper.
• Using a handheld stick blender or a regular blender, blend until smooth.
• While the soup is cooking, place the prawns in a bowl with the other half of the ginger and sesame oil and all of the sesame and onion seeds.
• Cook in a large skillet over high heat for about 3 minutes. Over cooking your prawns will make them rubbery.
• Place the soup into warm bowls and top with the prawns and the remaining green onions.