Dashi is the secret here — the kombu and bonito give the soup a savory backbone that keeps the sweet potato and coconut from tipping into dessert territory. It's a bowl that feels both grounding and unexpected. Good with crusty bread on a cool evening.
Ingredients
- Small Roasted Sweet Potato
- 2-3 Roasted Carrots
- Coconut Milk
- White miso (1/8-1/4 cup to taste)
- Dashi Broth
- Shiitake Mushrooms
- Turmeric Powder - just a one finger pinch
- Chili Oil (see note below to make your own)
Directions
- Preheat oven to 450°. Roast potato and carrots on a rimmed baking sheet until tender, 35–45 minutes. Let cool, then scoop out flesh; discard skin.
- Meanwhile, combine kombu and 4 cups water in a large pot. Let sit until kombu softens. Stir carefully and bring to a low simmer - this should take 30-45 minutes. Immediately remove from heat once water starts simmering. Add bonito flakes and stir once to submerge them. Remove bonito flakes after 30 seconds. Strain dashi through a fine-mesh strainer into a medium bowl.
- Transfer the dashi to a blender. Add sweet potato, carrots, coconut milk, miso, and turmeric. Blend until smooth. Strain into pot and bring to a very gentle simmer. Add a touch of lime juice if you’d like.
- Divide soup among bowls. Top with shiitake mushrooms, then drizzle with chili oil. You can also top with toasted coconut flakes or roasted peanuts (my preference).
- Note: Chili Oil - Warm a 1/4 cup of Canola (or any oil you prefer) with a few tablespoons of chili flakes and touch of salt. Warm for 5 minutes or so and strain.
Need bread to round out the table?
Each Signature Box includes a fresh sourdough loaf, baked the day it ships. Available for Thursday pickup in Franklin, TN.
Shop the Signature Box →From our kitchen to yours.