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Miso mushroom soup over sweet potatoes and avocado
recipe
Miso mushroom soup over sweet potatoes and avocado
Sasha Sherman
Sasha Sherman
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$1.00
My father made this soup for years. It's nourishing for the cold moments when you need something comforting and light. I usually make it for one but it can scale up nicely.
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You Need

1 serving
0:25
  • 2 cloves garlic sliced chunky
  • 2 tablespoons olive oil
  • 5 shiitake and 5 cremini mushrooms sliced
  • 1 yam peeled and cut into ~1 cm cubes
  • 1.5 cups chicken broth or stock
  • 1 tablespoon white miso or a mix of white and red misos
  • squeeze of liquid aminos
  • 1 big handful of baby spinach
  • 1/2 avocado, cubed into a bowl

    • How To

    1. place cubed sweet potato into a steaming basket for 6-7 minutes until fork tender
    2. while that steams saute chunky garlic in olive oil for 2 minutes over medium heat until fragrant
    3. add sliced mushrooms and cook until browned (6-7 min)
    4. add broth and bring to simmer
    5. take a 1/4 cup of broth/stock and mix in miso and return to soup with a squeeze of liquid aminos and simmer
    6. add spinach to wilt (about 1 minute)
    7. turn cubed avocado into a serving bowl with equal amount of sweet potato
    8. pour soup over avocado and sweet potato
    9. serve in a beloved vessel and enjoy