Finely dice sweet potatoes and roast in a 475 degree oven for 25 minutes until the edges are browned.
In a soup pot, melt the butter and sauté the shallots until tender, roughly 3 minutes. Add coconut milk, syrup, and sriracha. In a separate bowl, whisk 6100 Red Miso Powder into the vegetable stock. Once combined, add this mixture to the soup pot. Add roasted potatoes, salt, and thyme and stir to combine.
Bring to a boil over medium heat, then simmer for 5 minutes and serve.
Nikken’s 6100 Red Miso Powder enhances the creamy notes of the coconut milk, the sweetness of the maple syrup and rounds out the overall profile to create a delicious soup.
- 50.57 Coconut Milk, Light
- 25.00 Vegetable Stock
- 15.00 Sweet Potato, finely diced & roasted
- 4.00 Pure Maple Syrup
- 2.50 Butter, unsalted
- 0.90 Sriracha
- 0.80 Red Miso Powder - 6100
- 0.80 Shallot, minced
- 0.38 Salt
- 0.05 Fresh Thyme, minced