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Japanese Sweet Potato Soup

A rich and creamy soup made with Japanese sweet potatoes, oyster mushrooms, and coconut milk, perfect for warm, comforting meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Japanese, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Japanese Sweet Potatoes Provides sweetness and texture.
  • 1/2 pound Oyster Mushrooms Adds earthy flavor and texture.
  • 4 cloves Garlic Adds aromatic depth.
  • 3 Birdseye Chilies Adjust quantity for spice level.
  • 1/4 cup Ginger Infuses flavor.
  • 4 ounces Scallions Adds freshness.
  • 2 tablespoons Extra-Virgin Olive Oil For sautéing.
  • 1/4 cup White Miso Paste Adds umami.
  • 2 cans Coconut Milk For creaminess.
  • 5 cups Water Base for the soup.
  • 10 ounces Bok Choy For crunch.
  • 2 cups Frozen Edamame Beans Adds protein.
  • Diamond Crystal Kosher Salt To taste.
  • Fresh Mint Leaves Optional garnish.

Method
 

Preparation
  1. Begin by cutting off the base of the oyster mushroom cluster and discard it. Tear the oyster mushrooms into strips.
  2. Thinly slice the garlic cloves, ginger, and Birdseye chilies. Set these aside.
  3. Halve the scallions; slice the white parts and set them aside. Thinly slice the green parts for garnish.
  4. Dice the Japanese sweet potatoes into bite-sized pieces.
Cooking
  1. Heat olive oil in a large stock pot over medium heat and add the mushrooms. Cook for 4 minutes undisturbed, then stir occasionally for another 5-6 minutes until browned.
  2. Add the garlic, chilies, and white parts of the scallions. Mix in the miso paste to form a paste and cook for 2 minutes.
  3. Stir in the diced sweet potatoes, then pour in the water and coconut milk.
  4. Bring the mixture to a simmer, cover, and reduce heat. Simmer for 20-25 minutes until sweet potatoes are tender.
  5. Uncover and add the bok choy. Simmer for another 5 minutes.
  6. Add the frozen edamame beans and stir, keeping on heat for an additional 2 minutes.
  7. Taste and adjust seasoning with kosher salt. Remove from heat, and serve topped with reserved scallion greens and mint.

Notes

Miso paste can be adjusted to taste for a milder flavor. This soup pairs well with crusty bread or rice.