japanese sweet potato soup with crispy brussels sprouts
before moving out of los angeles, i was obsessed with the japanese sweet potato soup from goop kitchen! i craved it constantly and have missed it since leaving and it getting cold outside — so i searched all over for a recipe but couldn’t really find one anywhere! so i tried my best to make something similar, and frankly i don’t even know if it tastes the same, but it was good and that’s all that matters right?!
ps i wish i’d taken a better photo for this!
japanese sweet potato soup with crispy brussels sprouts
my attempt to recreate the creamy magic soup from goop kitchen that i miss so much!
Ingredients
Soup
- 4 japanese sweet potatoes peeled and cubed
- 1 yellow onion thinly sliced
- 4 garlic cloves minced
- 4 cups broth i use water + bouillon always!
- 2¾ cups water divided
- 2 tsp salt
- 1 tsp garlic powder
- 2 tb soy sauce
- 2 tb white miso paste
- olive oil
Brussels Sprouts
- brussels sprouts trimmed and halved
- olive oil
- salt and pepper
- 1 tb soy sauce
Optional
- chili crunch oil for serving
Instructions
- heat olive oil in a dutch oven over medium, add onion. cook, stirring often, for 15 mins, until soft and caramelized. add garlic and cook for a couple more mins.
- add broth and 2 cups water to the pot. bring to a boil over high heat. add sweet potatoes and boil until fork-tender, about 30 minutes.
- turn off heat. use an immersion blender to blend until smooth.
- ass you’re blending, add in salt, garlic powder, and remaining ¾ cup water (or more for thinner soup)
- next add soy sauce and miso paste until fully disolved.
brussels sprouts
- toss brussels sprouts with olive oil, salt, pepper, and 1 tbsp soy sauce.
- air fry at 400°F for 13 minutes, shaking once halfway, until browned and crispy.
- set aside about ¼ cup for garnish.
- stir remaining brussels sprouts into the soup and warm gently if needed.
- top with crispy brussels sprouts and chili crunch oil, if using.
Notes
i’m not used to cooking with japanese sweet potatoes, so i was alarmed at the immediate oxidizing once peeled! don’t worry, it won’t affect your soup or the taste of it, but i do recommend peeling and chopping right before using (you can also slow down the oxidation by placing in a bowl of cold water until ready!)
i sort of winged it as i went and may have added some additional miso, bouillon, etc. taste as you go and season as you like it!
here is the dutch oven i have, immersion blender and my favorite MILD chili crunch!
