Sweet Potato Chorizo Miso Soup

Ingredients

• 1/2 onion
• 4 shiitake mushrooms (about 100g)
• 2 sweet potatoes (about 200g)
• 30g chorizo
• 8g unsalted butter
• 1 tbsp cake flour
• Broth (200ml water, 1 tbsp miso, 1 tsp chicken stock)
• 300ml low-fat milk
• A little chopped parsley

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Steps

1. 01

   Thinly slice the onion, and thinly slice the shiitake mushrooms after removing the stems. Thinly slice the chorizo, and cut the sweet potatoes into 1-2cm dice after trimming both ends, then soak in water.

2. 02

   In a pot, render the fat from the chorizo, then add the onion and shiitake mushrooms and sauté for 2-3 minutes until softened.

3. 03

   Add the sweet potato to step 2, stir gently, then turn off the heat. Add the 8g butter and stir as it melts, then add 1 tbsp cake flour and mix until no raw flour remains.

4. 04

   Turn the heat to low and add the water, miso, and chicken stock, in that order. Once it comes to a boil, simmer for another 8-10 minutes until the sweet potato is cooked through.

5. 05

   Add 300ml low-fat milk and warm just until it's about to boil and has thickened, then ladle into a bowl and sprinkle with parsley.