Korean BBQ Japanese Sweet Potato Soup

Chef Ryan

Servings

4

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

Asian

Category

Main Course

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.

Korean BBQ Japanese Sweet Potato Soup

Ingredients

  • 1/2 lbs Japanese sweet potato

  • 1/2 lbs oyster mushrooms

  • 3 tbsp Spiceology’s Korean BBQ Seasoning

  • 4 cups salt-free chicken stock

  • 1 can (13.5 oz) coconut milk

  • 1” piece of ginger, diced small

  • 3 tbsp white miso

  • 1 bunch of green onions

  • 1 head of bok choy

  • 1 cup frozen edamame 

  • Olive oil, as needed

Directions

  1. Heat some olive oil in a large pot or Dutch oven.

  2. 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.

  3. 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.

  4. Deglaze with your chicken stock and stir in your coconut milk. Let it cook for 15 minutes.

  5. Add bok choy and edamame; let simmer on low for another 2 minutes. Season to taste and serve with the diced green onion and as much or as little Korean BBQ Seasoning as you like.
Recipe Products
Blend

Korean BBQ Seasoning

Key Ingredients

Gochugaru Korean Chili Flake, Sesame Seed, Sesame Seed, Tamari Soy Granules, Maple Sugar