Caulifower and Sweet Potato "Bisque"

One of many brands of dashi (bonito fish flake) stock available at Asian supermarkets. Cafe Drake likes the variety above as the "broth" is packaged in individual servings, powdered. Adding warm water is all the effort required.

Pureeing well-cooked cauliflower and sweet potatoes gives this soup a luxurious velvet texture, without the addition of cream, milk or butter. A dashi broth made from bonito fish flakes will yield a subtle, smokey depth of flavor but you can of course substitute vegetable or chicken broth.

Begin by frying 1 head of cauliflower (cut into small florets), 1 very large sweet potato (peeled and diced) and 1 small onion (diced) in 2 T. of olive or vegetable oil. After a few minutes add about 1/2 cup of diced green bell pepper. Stir and cook for another minute or two and then add: 1 t. of salt and black pepper to taste. Pour in 3 cups of broth of your choice. Bring to a boil, cover partially with a lid and simmer on a low flame for about 15 minutes or until the veggies are very soft.

Cool slightly then puree until very smooth in a blender. Return to pot and simmer very gently, stirring frequently. The soup should be quite thick but if needed, add a bit more water to thin out. Now add a healthy dash or two of good quality soy sauce. Cook for 1 more minute then remove 1/3 cup of soup from the pot and place in a small bowl. To this bowl add 1 T. or more (to taste) of miso paste. Mix well and stir back into the soup pot. Do not allow to return to a boil and serve the soup very hot in warmed soup bowls.