EDAMAME MISO SOUP WITH CRISPY SWEET POTATO CHIPS

12 January 2015

Edamame Miso Soup with Crispy Sweet Potato Chips & Sesame Seeds

I hope you are having a great start to the year. My year is starting out slow but hopeful despite January being my least favourite month of the year. It takes me some time to get back into the swing of things after December. Time to get back into a routine. It's wet and cold outside and I have an urge to hibernate for another month or two. The days are still short but I am quietly availing myself to the darkness. Strangely, I've become accustomed to it by this time of the year, I almost revel in it. There is a reason we have Winter. It's the time of the year to rejuvenate and assemble our strength and plans we have made for the year ahead. More comfort food to be eaten. More wintery walks in the parks and woods. More cosy days on the couch with a book. That's how I intend to spend the rest of winter. I'll also be making plans and dreaming of the places I would like to visit this year. So many places to visit.

Edamame Miso Soup with Crispy Sweet Potatoe Chips
Edamame Miso Soup with Crispy Sweet Potatoe Chips
Edamame Miso Soup with Crispy Sweet Potato Chips & Sesame Seeds

I was particularly inspired by Aran's workshop in Sweden. Her photos are always inspiring and she captures this part of Sweden so beautifully. She has further fuelled my obsession with Scandinavia and I want to visit Sweden more than ever.

This upcoming workshop hosted by Eva is also really tempting.

A driving tour along Ireland's Wild Atlantic Way is definitely on the cards this summer.

New Orleans, ahh this place, it's one I would really, really like to visit. Reading this food travel guide by Bon Appétit makes we want to go sooner.

I also plan on upgrading to a new camera, hopefully soon (hint to husband who is reading this).

Following Green Kitchen Stories on their latest adventure in Sydney has made homesick. A visit home soon is a must.

In the meantime, I'm keeping myself warm and uplifted by eating more comfort food and soups. Admittedly, the soups I prefer to eat are broth based ones with chunky bits in them. But this nourishing, smooth edamame miso soup is contrasted by the crunchiness of the sweet potato chips and toasted black sesame seeds. The title to this post is a long winded one so please bear with me. I promise you the recipe below is a lot easier to make than saying out loud this recipe title.

Edamame Miso Soup with Crispy Sweet Potato Chips & Sesame Seeds
Edamame Miso Soup with Crispy Sweet Potato Chips & Sesame Seeds


4 servings

EDAMAME MISO SOUP

1 onion chopped
100g celery chopped
2 garlic cloves minced
1/2 kg potatoes quartered
150g frozen shelled edamame beans
1 tbsp olive oil
1 tsp soy sauce
4 tsp miso paste
1 litre water
1/4 cup parsley chopped
Salt + pepper to season

To make the miso stock, add miso paste and water to a saucepan and bring to a boil. Turn the heat down and simmer until ready to use.
In another saucepan, add the onion and celery and sauté for about 5 minutes until the onions turn translucent. Add the garlic and cook for another 2 minutes.
Add the potatoes and miso stock to the saucepan. Bring to a boil, reduce the heat and simmer for 10 minutes until the potatoes are softened.
Add the edamame beans and soy sauce. Bring to a boil, reduce the heat and simmer for another 5 minutes until the edamame beans are tender.
Season with salt and pepper and add the parsley.
Remove from heat and allow to cool slightly.
Use a hand held blender or food processor to blend the mixture to a smooth paste.


SWEET POTATO CHIPS

300g sweet potato finely sliced
1 tbsp olive oil
Salt to season

Heat the oven to 180C/350F/Gas Mark 4
Peel the sweet potato. Using a knife or mandolin, slice the sweet potato to 2mm thickness.
Toss the sweet potato with the olive oil and salt until coated.
Lay each sweet potato slice on a single layer on 2 baking trays.
Bake for approximately 30 mins ensuring the chips do not burn.
Remove from the oven and let them rest and cool for about 10 mins and they will crisp.


TOASTED BLACK SESAME

2 tbsp black sesame seeds

Lay the black sesame seeds on a large pan over low heat. Toast for about 5 minutes or until the sesame seeds are fragrant and start to pop, shaking the pan every minute.
Pour sesame seeds out of pan into a bowl to prevent them burning.

To assemble, ladle the soup into bowls and top with the toasted black sesame seeds and crispy sweet potato chips.


NOTES

Roast any root vegetable you like to top this soup.
Substitute white sesame seeds for black sesame seeds.
You can also garnish with a dollop of yoghurt or a drizzle of sesame oil.

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