Japanese Sweet Potato Soup with Wild Rice
Silky roasted Japanese sweet potato blended with onion and ginger, finished with white miso off the heat, and spooned over a garnish of wild rice and quinoa — warming, brothy, and gut-friendly.
★ Great for meal prep — make a batch and freeze in serving-size packs.
Why it works
Cooler flashes
A spoon of white miso whisked in off the heat brings soy isoflavones that gently ease hot flashes.
misoSteady energy
Japanese sweet potato gives slow, steady energy plus beta-carotene.
sweet potatoGut-friendly
Miso adds probiotic umami, while wild rice and quinoa bring fiber.
miso · wild rice · quinoa01 Sweet potato soup
Sweet potato soup
- 2Japanese sweet potatoessteady energy + beta-carotene
- 1 + 1 inonion + ginger
- 2 cupslow-sodium chicken or vegetable stock
- 1 Tbspwhite misoisoflavones + probiotics — the salty seasoning
- Roast the sweet potatoes at 360°F for 20 minutes; remove the skins.
- Sauté the onion and ginger.
- Blend the sweet potato, aromatics, and stock until smooth.
- Whisk in the miso off the heat (don't boil it, to keep the probiotics alive).
02 Wild rice & quinoa
Wild rice & quinoa
- 1 cupcooked wild rice + quinoafiber + plant protein
- Cook the wild rice and quinoa, then spoon over each bowl as a garnish.
Make it work harder (optional)
Top with a spoon of kimchi or plain yogurt for extra probiotics.
What's in it & what it does
Japanese sweet potato
Steady energy and beta-carotene, naturally sweet without added sugar.
Wild rice & quinoa
Fiber and plant protein for a heartier, gut-friendly bowl.
White miso
Soy isoflavones for hot flashes plus probiotics — always add off the heat.
Ginger
Warming and gently anti-inflammatory.