This is one of those, “I’m sorry but not sorry” post. Yes, I know it’s technically the first day of spring and yes, I know soup is probably the last thing you want to think about (I say as I’m about to head outside and grill.) But, I can promise you, this is a good recipe to have around for those slightly cooler days or days you might not be feeling the best. I’m currently finishing up testing on a large chunk of fall and winter recipes for the cookbook and thus sweet potatoes are still filling my kitchen.
The sriracha adds the perfect kick to the soup but if you want thinks a bit spicier, up the amount of sriracha you use (I think I ended up adding more to my soup as I was eating it). Beyond the sweet potatoes, I’m currently addicted to adding soy sauce and ginger to everything. I also tried to keep this simple in terms of ingredients I normally have on hand so this soup can come together in a pinch. And of course, you can always easily sprout your own beans (this constitutes a lot of fun in my book. I know, living on the wild side.)
- 1 tablespoon sesame oil
- ½ medium red onion, thinly sliced
- 1 clove garlic, minced
- 2 teaspoons minced ginger
- 5 cups vegetable broth
- 2 tablespoons lime juice
- 1-2 tablespoon sriracha*
- 2 tablespoons soy sauce
- 3 cups cubed sweet potatoes
- 2 ounces soba noodles
- Bean Sprouts
- Lime Juice
- Toasted Sesame Seeds
- In a pot, heat sesame oil over medium-low heat. Stir in the thinly sliced red onion and cook until soft, 4-5 minutes. Add the minced garlic and minced ginger, cooking for 1 minute more. Next, measure in 4 cups vegetable broth, lime juice, sriracha, and soy sauce. Bring to a boil and reduce to a simmer.
- Add sweet potatoes and cooking for 7-8 minutes, just until the sweet potatoes are tender, but not too soft. Finally, stir in the noodles and cook for another 3-4 minutes or until the noodles are soft.
- Divide into two bowls and top with minced cilantro, bean sprouts, sesame seeds, and extra lime juice.
**Recipe inspired by this vegetable soup from Bon Appétit