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Asparagus Miso Soup combines sweet potato and asparagus in a broth that is lightly mashed rather than fully puréed. That preserves some texture in the final bowl.

Onion and ginger are sautéed first, then dissolved bouillon and sweet potato simmer before the asparagus is added. The asparagus cooks only until the vegetables are just tender.

Miso is stirred in toward the end until fully dissolved, followed by lemon, pepper, optional cayenne, and final seasoning. Yogurt or sour cream is used as a garnish.

Ingredients

• 1 teaspoon olive oil
• 1/4 cup onions, chopped
• 1 teaspoon fresh ginger, minced
• 2 tablespoons vegetable bouillon powder
• 3 cups hot water
• 2 cups sweet potatoes, diced
• 2 cups asparagus, chopped
• Freshly ground pepper to taste
• Pinch of cayenne pepper, optional
• Squeeze of lemon juice
• 1 tablespoon miso paste
• Salt or soy sauce to taste
• 1 tablespoon plain yogurt or sour cream, for garnish

Method

Heat the olive oil in a large pot over medium-high heat. Add the onions and ginger and sauté about 4 minutes. Dissolve the bouillon in the hot water and add it to the pot with the sweet potatoes. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the asparagus and cook 5–10 minutes more. Stir in pepper, optional cayenne, lemon juice, and miso until the miso dissolves. Adjust the seasoning with salt or soy sauce, adding water if the soup is too salty. Remove from the heat, lightly mash while leaving some texture, garnish with yogurt or sour cream, and serve. Makes 4 servings.