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4 to 6
Easy
35 min
By Rich Landau and Kate Jacoby
Published 2013
This recipe calls for two of my favorite Asian vegetables: Shanghai bok choy (or bok choy shoots) and Okinawa sweet potatoes. Okinawas have a striking purple and white marbled flesh and a nutty, lightly sweet flavor. If you live near an Asian market, by all means seek these out. If not, you can substitute any mild sweet potato. The spicy miso broth is easy to execute and will likely become a standard in your soup repertoire.