Eat + Drink

CAP Cooks: Sweet Potato Miso Soup

November 19, 2021 by CAP Crew Photography by john von pamer

We've long loved Dark Horse's approach to food, which they reference as "food for the light body" and our kitchen is always stocked with their pantry offerings. With a shared love of Japan and our united belief that food should be a deep source of joy we combined forces to create our most recent offering, the Dark Horse + CAP Beauty Togarashi. This version relies on the traditional ingredients of Sesame Seeds, Sansho Pepper, Ginger and Orange Peel but comes to life with the addition of our own Matcha and Pink Salt. We've been shaking it on everything, and now it's time for you to as well. Try it on roast vegetables, eggs, salad, rice and even pizza. It's oishi time!

INGREDIENTS

485g sweet potato

65g shallot

1 peeled garlic clove

Olive oil

1/4 cup sake

3 cups vegetable stock

40g white miso (Miso Master brand)

1 c coconut cream

1 T Dark Horse Smoked Tamari

Sea salt

Togarashi

INSTRUCTIONS

Peel and chop shallot. Peel and cube sweet potato. Add 2 T olive oil to a medium saucepan and add the shallot and garlic. Season with salt over medium heat and sweat the shallot a bit. Cook on high heat for 3-4 minutes and add 1/4 cup of sake. Reduce this down and add the sweet potato and stir. Next add your stock, then your miso, then your cream.

Don't let it boil, just simmer for 30 minutes. Add 1 T smoked tamari and salt to taste. Blend and serve with Togarashi.

Here's some other ways that Greg and Lindsay like to use the Togarashi. Try your own too!Romanesco, seared buna shimeji, coriander leaf, rice wine vinegar + togarashiSteamed rice, white miso soup, pickled chilis, carrots + togarashiSeared kale with garlic, vinegar + togarashi