Sweet Potato Shiitake Miso Soup


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
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.