Ingredients
- Broth
- 1 small sweet potato - peeled and medium diced
- 1 medium slice fresh ginger root
- 3 Tbs sesame oil
- 5 cups low sodium chicken or vegetable broth
- 2 Tbs miso paste
- 1 tsp soy sauce or tamari (or to taste)
- To Finish
- 1 medium sweet potato - baked, peeled and cut into a large dice
- 1 cup edamame (cooked)
- 3 green onions - white and green sliced thin
- 2 tsp toasted sesame seeds
- 10 oz package ramen, udon or soba noodles
Instructions
- 1To make the broth, heat 1 Tbsp. sesame oil in a large pot over high heat. Add medium diced sweet potatoes and ginger.
- 2Season lightly with salt and pepper and stir occasionally until sweet potatoes and ginger caramelize and crisp around the edges.
- 3Add broth and simmer for 30 minutes. Remove ginger, and puree with immersion blender until sweet potato is incorporated into the broth. Stir in miso paste.
- 4Separately, cook the noodles and then portion into bowls.
- 5To the pureed mixture, add the diced/cooked sweet potato, the edamame, green onions, and sesame seeds.
- 6Top the bowls with the pureed sweet potato mixture.