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japanese sweet potato soup with crispy brussels sprouts

my attempt to recreate the creamy magic soup from goop kitchen that i miss so much!
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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 

  1. 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.
  2. 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.
  3. turn off heat. use an immersion blender to blend until smooth.

  4. ass you're blending, add in salt, garlic powder, and remaining ¾ cup water (or more for thinner soup)
  5. next add soy sauce and miso paste until fully disolved.

brussels sprouts

  1. toss brussels sprouts with olive oil, salt, pepper, and 1 tbsp soy sauce.

  2. air fry at 400°F for 13 minutes, shaking once halfway, until browned and crispy.

  3. set aside about ¼ cup for garnish.
  4. stir remaining brussels sprouts into the soup and warm gently if needed.
  5. 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!