This turmeric miso soup is full of fresh and warming flavors. It’s packed with health benefits and turmeric plays an important role in the digestion of food. Because of its antioxidant and anti-inflammatory properties, turmeric can contribute to a healthy digestion. It also improves brain function and reduces the risk of brain diseases.
If you want to try this healthy turmeric miso soup, here’s how you prepare it. Just be careful not to let this soup boil when reheating if you want to keep the delicate properties of miso that can be destroyed by high heat.
Creamy Sweet Potato Turmeric Miso Soup
1 small sweet potato
¾ ounce bonito flakes (about 1½ packed cups)
1 3×5-inch piece kombu (dried kelp)
¼ cup white miso
1 5.5-ounce can unsweetened coconut milk
1 tablespoon fresh lime juice
1 tablespoon finely grated fresh turmeric or 1 teaspoon ground turmeric
Toasted coconut flakes, crushed salted, roasted peanuts, and chili oil (for serving)
Preheat the oven to 450°. Pierce the potato several times with a fork or sharp knife. Roast the potatoes in a baking sheet between 35 to 45 minutes until tender. Cool and remove the meat; discard the skin.
Meanwhile, combine the kombu and 4 cups of water in a large pot. Let sit between 25-30 minutes until the kombu softens. Simmer over medium heat. Remove immediately from the heat once the water begins to simmer; Take the kombu out and discard. Add the bonito flakes and stir once to immerse them. Boil gently, reduce heat and simmer for about 5 minutes. Remove from heat and let steep for 15 minutes (this ensures that you will get the broth or dashi as tasty as possible). Filter the dashi through a fine strainer into a medium bowl. Discard the solids; clean the pot.
Transfer the dashi into a blender. Add sweet potato, miso, coconut milk and turmeric. Mix until smooth. Return to pot and simmer very gently. Remove from heat and stir in lime juice.
Divide the soup among bowls. Top with peanuts and coconut flakes, then sprinkle with chili oil.