Special Equipment: Blender or Hand Blender

Preparation time: 10 mins
Cooking time: 25 mins

Ingredients

½ Brown Onion, chopped finely
1 large Sweet Potato (approx 860g), cut loosely into large cubes
1 tablespoon of Olive Oil
½ teaspoon of Coriander Powder
½ teaspoon of Salt
1 litre of Chicken Stock

1 Corn Cob
1 tablespoon of Miso Paste*
1 tablespoon of Butter, softened
a handful of fresh Spinach leaves, finely sliced
1 Nori Sheet*, cut into fine slivers

Create

In a medium sized pot, heat up the Olive Oil. Add the Onions and stir until fragrant and soft. Toss in the Sweet Potato and stir. Add the Coriander Powder and then the Chicken Stock and bring to the boil on high heat. Allow to cook for 20 mins or until the Sweet Potato appears to have softened.

Simultaneously steam or boil the Corn cob. This should take around 8 mins.

In a small bowl, mix the softened Butter and the Miso Paste together and stir until a smooth paste is achieved. Apply to the corn cob and then finely slice the corn length ways to remove the kernels from the cob. Set aside for when the soup is ready to be served.

Once the Sweet Potato appears to have softened or the 20 mins time is up, blend the mixture until a smooth consistency is achieved. Ladle into the soup bowls and serve hot and garnish with the fresh spinach leaves and slivers of the Nori sheet. Serve with crusty bread if desired.

Serves 2

Refer ‘The Asian Pantry’