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Sweet Potato Soup

A Cantonese tong sui, chunks of sweet potato simmered until tender in a clear ginger and rock sugar syrup. Warming, barely sweet and eaten hot in winter or chilled in summer.

SnacksMainsVeganUnder 400 kcal
37 min10 prep · 27 cookEasy281 kcalper serving
Sweet Potato Soup

Instructions

  1. Peel 200 g of sweet potato and cut it into rough 2-3 cm chunks, trimming any fibrous ends. Rinse the chunks in cold water to wash off surface starch, which keeps the finished syrup clear, and drain.
  2. Slice 15 g of unpeeled ginger into thin coins and bruise them lightly with the flat of the knife to release the aroma. Knot 1 of pandan leaf, if using.
  3. Put 400 ml of water into a small saucepan with the ginger and the knotted pandan leaf. Bring to the boil over high heat, then lower to a gentle simmer and cook uncovered for 10 minutes, until the water smells strongly of ginger.

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Per serving

281kcal
3gprotein
68gcarbs
0gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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