Korean BBQ Japanese Sweet Potato Soup
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Asian
Servings
4
Prep Time
5 minutes
Cook Time
25 minutes
This cozy, umami-forward soup brings together tender Japanese sweet potatoes, meaty oyster mushrooms, and greens in a silky coconut–miso broth. Spiceology’s Korean BBQ seasoning anchors the dish with bold, savory depth, while ginger and scallions keep it bright and balanced. Comfort food energy, with a chefy, cross-cultural twist.
Author:Chef Ryan
Ingredients
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1/2 lbs Japanese sweet potato
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1/2 lbs oyster mushrooms
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3 tbsp Spiceology’s Korean BBQ Seasoning
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4 cups salt-free chicken stock
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1 can (13.5 oz) coconut milk
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1” piece of ginger, diced small
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3 tbsp white miso
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1 bunch of green onions
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1 head of bok choy
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1 cup frozen edamame
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Olive oil, as needed
Directions
Heat some olive oil in a large pot or Dutch oven.
Dice your sweet potatoes into bite sized pieces and rough chop your mushrooms. Add to your pot and cook over medium heat for 4-5 mins, until mushrooms are browned.
Add in just the white parts of your green onions, ginger, miso and Korean BBQ seasoning, mix until fully incorporated, watching the bottom to ensure nothing burns.
Deglaze with your chicken stock and stir in your coconut milk. Let cook for 15 minutes.
Taste and season, adding your bok choy and edamame, let simmer on low for another 2 minutes then it’s ready to serve with the diced green parts of the onion and some more Korean BBQ Seasoning.
