Miso soup with baked sweet potato and furikake with kale

Ingredients:

Furikake with kale

• 8 kale leaves, remove veins, cut leaves into 2.5 cm squares.
• Avocado oil
• 0.5 tsp sea salt
• 1 large shallot, finely diced
• 2 tsp. chopped peeled ginger root
• 0.5 cup sesame seeds
• 1.5 tsp red pepper flakes

Sweet potato soup

• 4 medium sweet potatoes, peeled and washed
• 4 tablespoons unsalted butter
• 0.5 tbsp. avocado oil
• 2 medium carrots, peeled and finely chopped
• 1 medium onion, finely diced
• 1/4 cup minced garlic
• 1/4 cup chopped peeled ginger root
• 2 tablespoons coconut vinegar
• 2 tablespoons yellow miso paste
• 1 can (400 g) full-fat coconut milk
• 4 cups vegetable broth
• Ground white pepper

Preparation:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Rinse the kale greens and pat dry thoroughly with paper towels. Toss the greens with 1.5 teaspoons of avocado oil and salt. Arrange the leaves in a single layer on the prepared baking sheet. Bake until crisp, 15–18 minutes. Let cool on the baking sheet. Furikake with kale can be made a day in advance.
2. In a small skillet, heat 1/4 cup avocado oil over medium-high heat. Add the shallots and ginger and cook until golden brown, 3–5 minutes. Using a slotted spoon, transfer the fried shallots and ginger to a paper towel to drain.
3. Place the sesame seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine the toasted sesame seeds, red pepper flakes, fried shallots, and ginger in a small bowl. Gently toss the crispy cabbage in the mixture. Once the furikake has cooled, transfer it to a container and seal tightly until ready to use.
4. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. Gently pierce the sweet potatoes all over with a fork. Bake on the prepared baking sheet until the juices begin to bubble and the sweet potatoes are tender, 40–50 minutes.
5. Sweet potato soup:
   
   Combine the butter and avocado oil in a large saucepan and heat over medium-low heat. Once the butter has melted, add the carrots, onion, garlic, and ginger and cook until the onion is translucent, 6–10 minutes. Season with salt. Add the vinegar and miso to the pan and cook for 3 minutes.
6. Peel the sweet potato skins. Place the flesh in a large bowl and mash lightly. Add the puree to the saucepan. Add the coconut milk and broth. Cook over medium-high heat for 10 minutes.
   
   
   In this recipe, you can substitute pumpkin, carrots, or any other root vegetable you like for the sweet potato. Furikake can also be made with kale, Swiss chard, or any other succulent leafy green. You can add more umami to your furikake by adding mushroom powder or bonito flakes, as well as black sesame seeds.
7. Blend the soup until smooth in a high-power blender or with a handheld immersion blender. Season with salt and pepper to taste. Serve hot, topped with furikake and cabbage. For a spicier meal, drizzle with chili oil.