miso soup with roasted sweet potato & turnip greens
Everyone has their own ideas of the best comfort-cure all. Miso soup is definitely towards the top of the list for us. It is so soothing, and as simple as it gets to prepare. We traded out the traditional tofu, and seaweed, for sweet potato, and turnip greens, to make it a bit more substantial. If you are looking for a quick dinner, for these cold, and dreary days; you can't go wrong with this one.
- 3 1/2 cups sweet potato. small dice
- 1 cup shallots. sliced thin
- 3 cups turnip greens, chopped
- 1/2 cup dry white wine
- 6 cups water
- 4 Tb. white miso
- 4 Tb. soy sauce
- neutral oil (we use grapeseed)
Heat oven to 400. Toss sweet potato with a small amount of oil, salt and pepper. Roast in oven until soft, and starting to brown, about 20-25 minutes. Remove from heat, set aside. While sweet potatoes cook, heat a small amount of oil in a medium sized pot, over medium-high heat. Add shallot, cook until shallots are soft, and starting to brown. Add wine, and greens. Cook 5 minutes. Add water, cover, and cook until greens are soft. Add miso, soy, and sweet potato. Serve immediately.