Sweet Potato Shiitake Miso Soup
In a medium sauce pot or dutch oven, bring to a boil
1 quart chicken stock
1 quart water
3/4 cup dried shiitake mushrooms, or 2 cups fresh (or how ever much you can afford)
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
1 large sweet potato, peeled and diced into 1/2 inch pieces
1 knuckle-sized piece ginger, skin removed and sliced thinly
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
3 tablespoons white or yellow miso
Add miso mixture back to pot with
1 small head chinese cabbage, shredded (could substitute regular cabbage, bok choy, tatsoi, or spinach)
Season to taste with
soy sauce
rice wine vinegar
dash of sugar
salt
black 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.
Text and photography by Katie Darlington- Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. This recipe originally appeared on her own blog, A Season to Taste.
