Chef Shumpty: Sweet potato, miso and wasabi soup

It is winter and that means soup season. Tonight I tried a recipe I saw on during the week which I adapted to my own taste.


2 teaspoons grapeseed oil

2 French eschallots, peeled, sliced

500g sweet potato, peeled, roughly chopped

4 cups chicken stock

1 ½ tablespoons miso paste

1 tablespoon ginger pickling liquid (the juice in the jar of pickled ginger)

wasabi paste to taste


¼ sheet seaweed, finely sliced

¼ cup coriander leaves, broken up roughly

A few slices of pickled ginger (optional)


Place a medium saucepan over low heat. Add the grapeseed oil and sweat the sliced eschallots until soft. Add the sweet potato and toss to coat and cook for one minute until the edges are beginning to caramelize slightly. Add the stock and, after slowly raising the heat to a medium heat, simmer for 25 minutes, stirring regularly to break up the sweet potato, until the stock has reduced slightly. Remove from the heat and whisk through the miso paste and ginger pickling liquid. Add the wasabi to taste whilst continuing to whisk (I like a fair bit of wasabi but be careful not to just make the soup about the wasabi).

Add to a blender and blitz until smooth. If the mixture is too thick, loosen with some milk or additional stock.

Add the topping ingredients to a small bowl and toss to combine.

Pour the soup into serving bowls, top with a generous pinch of the topping and serve warm.

Here is the result:


I loved this soup tonight on a chilly night in Brisbane, however next time out I will use some fresh ginger in place of the pickled ginger juice and soften it at the same time as the eschallots.


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