Collected Foods kitchen recipe.

Gochujang Sweet Potato Soup with Crispy Mushrooms: Weeknight Korean heat with clean, layered chili flavor. Collected Foods Umami is the flavor driver.

Serves: 4

Why this spice: Umami powder makes sweet potato–gochujang soup savory and the crispy mushroom topping taste meaty.

Ingredients

• 2 Tbsp oil, divided
• 1 onion, diced
• 2 garlic cloves
• 1 1/2 lb sweet potatoes, cubed
• 1 Tbsp gochujang
• 2 tsp Collected Foods Umami Mushroom Powder
• 4 cups broth
• 8 oz mushrooms, sliced
• Salt; yogurt or coconut milk to finish

Directions

1. Sauté onion and garlic in 1 Tbsp oil. Add sweet potato, gochujang, and umami powder; cook 2 minutes.
2. Add broth; simmer until potatoes are soft, 15–20 minutes. Blend smooth; season.
3. In a skillet, crisp mushrooms in remaining oil with a pinch of umami powder and salt.
4. Ladle soup into bowls; top with crispy mushrooms and a swirl of yogurt.
5. Taste and adjust salt or spice before serving.

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