Japanese Murasaki Sweet Potato Soup with Sweet White Miso & Ginger
Japanese Murasaki Sweet Potato Soup with Sweet White Miso & Ginger
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Yield: 6
Category: Soup
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
4 cups portobello or maitake mushrooms, shredded with two forks
1 tbsp tamari
4 garlic cloves, minced
1 tbsp ginger, peeled and minced
4 large spring onions or 8 small spring onions, thinly sliced on the bias
2 tbsp sweet white miso paste
4 large Japanese Murasaki sweet potatoes, peeled and cut into bite-sized pieces
1 or 2 x 200ml cans Clearspring coconut cream
2 cups water, plus more if necessary
3 cups Cavolo Nero, tightly packed, destemmed and torn into small pieces
Mizuna greens, to serve
Furikaki, for garnish
Sourdough crusty bread or crackers, to serve
Description
This Japanese-inspired plant-based soup marries delicate savoury flavours with a light, creamy richness. Murasaki sweet potatoes, shredded mushrooms, sweet white miso, ginger, tamari, and coconut cream simmer together until the potatoes are tender and melt-in-your-mouth, while Cavolo Nero adds deep green nourishment. Finished with mizuna greens and furikaki, it is comforting, umami-rich, and satisfying without feeling heavy.
How-to? Steps
Step 1: Prepare the sweet potatoes
Peel and cut the Japanese Murasaki sweet potatoes into bite-sized pieces and set aside.
Step 2: Cook the mushrooms
Warm 1/4 cup water in a heavy-based pot over medium heat. Add the shredded mushrooms and tamari, and cook undisturbed for 10 minutes.
Step 3: Add aromatics and miso
Add the garlic, ginger, and spring onions to the mushrooms. Stir in the sweet white miso paste and cook for 2 minutes, letting the flavours mingle.
Step 4: Simmer the soup
Stir in the Japanese sweet potatoes, water, and coconut cream. Bring to a simmer, adding more water if necessary. Cover the pot, reduce the heat to low, and simmer for 20 to 25 minutes, or until the potato is tender but not falling apart.
Step 5: Steam the Cavolo Nero
Meanwhile, steam the Cavolo Nero for 5 to 8 minutes and set aside until ready to stir into the pot at the end of cooking time.
Step 6: Finish and serve
Stir the Cavolo Nero into the soup to combine. Serve topped with mizuna greens and a sprinkle of furikaki, with sourdough crusty bread or crackers on the side.