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Get Grounded with Winter Sweet Potato Miso Soup

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Ground your energy and your body by eating more sweet root veggies this winter.

Winter Sweet Potato Miso Soup Recipe

Winter Sweet Potato Miso Soup Recipe


Is this a bowl of punishment for staying out too late and not calling your parents?

No, what I mean by grounding, rooted energy is that you’re literally feeling more solid in your body. Instead of spacey, heady, or light, you feel more solid, strong and sturdy. 

Think hibernation. In the winter our still-very-animal human bodies want to cuddle up, get cozy, and stay out of the elements. We dig in, burrow down, and pack into the earth energetically like carrots, beets, and sweet potatoes. 

So eating these foods can bring that energy straight into your body, supporting the seasonal swing of drawing down and in.  

One of my favorite healing ingredients is organic miso, which offers digestive benefits as well as grounding benefits – and we gotta keep your digestion in tip top shape! Your GI tract is the base of your health, and miso works wonders with digestive enzymes – just don’t boil it! Always add it at the end of cooking to preserve the healthy bacteria and enzymes. 

In addition, this soup has a nice dose of the sea vegetable wakame. Nutrient and mineral rich, sea veggies are a wonderful addition to soups and add iron, magnesium and calcium.

Sweet Potato Miso Soup


6 fresh shiitake mushrooms, stems removed, caps thinly sliced

6 cups filtered water

1/2 yellow onion, thinly sliced

1 small sweet potato, small dice

1/4 cup soaked wakame (sea vegetable)

1 block firm tofu, cut into small cubes

2 tablespoons dark red miso*

1 tablespoon low sodium gluten-free Tamari* (naturally brewed soy sauce)

1 green onion, thinly sliced green and white parts


*For a totally soy free miso soup, you can skip the tofu all together and add 1 cup of cooked white beans. Substitute the soy miso with chickpea miso and use Coconut Aminos as a great soy sauce replacement! So many options!


  1. Combine shiitakes, water, onion, sweet potato and wakame to a simmer.
  2. Simmer until sweet potatoes are tender.
  3. Add the tofu and cook for at least 5 minutes more.
  4. Turn off the heat.
  5. Scoop 1 cup of hot water into a bowl and add the miso paste. Use a fork or small whisk to dissolve the miso. Add back to the pot and stir well to combine.
  6. Serve hot with garnishes of scallions.


Try it!

If you like it, click to tweet and share the recipe! If you make it and add your own unique twist, leave a comment below.

Happy Cooking!

Check more about  Women, Food, And Desire Cookbook!!

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