*Delicious*Basic Sweet Potato Soup*
*Delicious*Basic Sweet Potato Soup*

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, *delicious*basic sweet potato soup*. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Warm up with one of our delicious sweet potato soup recipes. Is there anything more fall than soup and sweet potatoes? The two go hand in hand, but we bet you're not eating SP soup much year-round.

*Delicious*Basic Sweet Potato Soup* is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. *Delicious*Basic Sweet Potato Soup* is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook *delicious*basic sweet potato soup* using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make *Delicious*Basic Sweet Potato Soup*:
  1. Take 1 Chicken thigh or breast meat
  2. Prepare 5 cm Daikon radish
  3. Make ready 1/2 or more Carrot (medium)
  4. Get 1 Sweet potato (medium)
  5. Get 1 Burdock root
  6. Take 1/2 Konnyaku
  7. Get 1 Aburaage
  8. Get 1/4 Japanese leek
  9. Get 1200 ml Dashi stock
  10. Prepare 4 tbsp ●Miso
  11. Make ready 1 tsp ●Mirin
  12. Get 1 Shichimi spice

Top it off with a swirl of coconut cream, watercress, and crushed pistachios for a delicious and filling weeknight meal. The leeks and sweet potatoes make it a bit sweet, and they mix perfectly with the ham. You can serve immediately or let simmer for a few minutes. It was given to me by my boyfriend's mom who adapted it from another recipe.

Steps to make *Delicious*Basic Sweet Potato Soup*:
  1. Cut the sweet potato into half-moon shaped pieces and soak in water. Diagonally slice the burdock root. Quarter the carrot and daikon radish and slice. Cut the konnyaku into bite-sized strips and boil.
  2. Pour hot water over the aburaage to remove the excess oil. Cut the chicken thigh into bite-sized pieces and add to the dashi stock. Add the ingredients from Step 1 (except the sweet potatoes), and bring to a boil. Skim off any scum that rises to the top.
  3. Midway through, add the sweet potatoes. Once the vegetables become tender, add the aburaage and reduce the heat to low. Add the miso and mirin and let simmer.
  4. Serve in a bowl and garnish with leek. Season with shichimi spice.

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