Picture this: you’ve had a nice meal – a big plate of food – and you should feel satisfied. Only, you don’t. You’re still craving something… A sweet snack! I’ve been dealing with sugar cravings my entire life. Probiotic-rich foods like sauerkraut, miso and tempeh have helped me to balance my gut bacteria and beat those sugar cravings once and for all.
This Warming Miso Soup with Sweet Potato & Smoked Paprika Tempeh might be one of the quickest soups you’ll ever make. It is hearty, packed with minerals and an excellent source of natural probiotics. Perfect to satisfy your taste buds, detoxify your liver and get a flat belly!
Warming Miso Soup with Sweet Potato & Smoked Paprika Tempeh
SERVES: 2 people as a light lunch – 4 people as an appetizer or side dish
EQUIPMENT: oven, mixing bowl, cooking pot
INGREDIENTS:
Oven-baked sweet potato
1 small sweet potato
Himalayan crystal salt or sea salt and black pepper, to taste (optional)
Smoked paprika tempeh
1 package of tempeh
2 large tablespoons tamari (gluten free soy sauce)
¼ teaspoon smoked paprika powder
cayenne pepper, to taste
Miso soup
4 cups water
3 tablespoons Shiro miso (or any other miso of your choice)
½ to 1 tablespoon veggie stock powder (preferably gluten, yeast & sugar free)
1 large stalk of spring onion, finely chopped
2 large carrots, grated
1 large handful mushrooms, sliced
Seaweed flakes or nori strips, to taste (optional, for extra minerals such as zinc & iodine)
Sesame seeds
DIRECTIONS:
Oven-baked sweet potato
- Preheat the oven to 180°C (350°F).
- Chop your sweet potato in cubes.
- Bake them for about 10 minutes, until they are soft and slightly crunchy.
Smoked paprika tempeh
- Chop your tempeh in cubes.
- Put the tempeh cubes in a mixing bowl and add tamari, smoked paprika powder and cayenne pepper to taste. Stir well with a spoon and set aside to marinate.
Miso soup
- Heat the water until it’s nice and warm, but not boiling.
- Lower the heat and add the Shiro miso and veggie stock powder. Stir with a spoon until they dissolve.
- Add the finely chopped spring onion, grated carrots, sliced mushrooms and seaweed flakes.
- Leave covered to simmer over low heat for 2 minutes or longer.
- Serve with sesame seeds, oven-baked sweet potato & smoked paprika tempeh cubes.
JULIE’S TIPS & TRICKS:
- This miso soup tastes best when freshly made, but you can store leftovers in an airtight container in the fridge for up to 3 days. Just make sure you don’t boil the soup, otherwise you’ll destroy the natural probiotics from the miso.
- Are you in a real hurry? Skip the oven-baked sweet potato and add some rice pasta, cooked quinoa or buckwheat noodles.
- Miso has strong alkalizing properties: it can help you to prevent & beat colds and the flu, it will purify your skin and it could even slow the ageing process in your body thanks to its high levels of antioxidants.
Now I would love to hear from you! What kind of meal or snack helps you to beat sugar cravings? Let me know by leaving a comment down below.
