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–+ servings

Gochujang Sweet Potato Soup

5 from 1 vote
This soup is the perfect balance of spicy and sweet. It's rich in flavor but low in ingredients, letting one of my favorite Korean ingredients: gochujang, take the lead.
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Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup olive oil
  • 1.5 pounds oyster mushroom
  • 1/2 teaspoon chili flakes
  • 1 yellow onion
  • 4 cloves garlic
  • 3 tablespoons gochujang paste
  • 2 pounds sweet potato
  • 2 cups plant-based milk
  • 1 cup coconut milk
  • 1 cup kale leaves
  • 1/4 cup dill for topping

Instructions

  • Prepare all ingredients - slice the mushrooms, dice the onion, mince the garlic. Slice the sweet potato into crescent-shaped medallions and tear up the kale into bite-sized pieces.
  • In batches, cook the mushrooms in olive oil on medium heat until crisp, about 3 minutes on each side. Season with salt and chili flakes. Set to the side.
  • In a dutch oven, add the olive oil and bring it to medium heat, add in the onion and cook until soft but not brown, about 7 minutes. Add in the garlic and cook another 2 minutes.
  • Add in the gochujang and cook for two minutes or until it darkens slightly.
  • Add in the sweet potato, milk and coconut milk and bring to a simmer. Cover and simmer for 10-15 minutes.
  • Add in the kale and simmer for another 3 minutes.
  • Taste and season with salt and pepper as needed.
  • Add half of the mushrooms.
  • Plate the soup in a large bowl, top with the remaining mushrooms and dill.
  • Serve warm :)