Eat to Live to 100: Recipes from the World's Longest Living Peoples

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Okinawan Sweet Potato Soup

A vibrant and nutrient-packed soup inspired by Okinawan longevity, this dish highlights the region's love for purple sweet potatoes, tofu, and leafy greens. Creamy, satisfying, and brimming with antioxidants, this recipe reflects the plant-based diet that contributes to the health and vitality of Okinawan centenarians. For added texture, keep a portion of the sweet potatoes unblended and stir them back into the soup after puréeing.

Ingredients (for 4 servings):

• 1 tbsp sesame oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium Okinawan purple sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1/2 cup silken tofu, cubed
• 2 cups chopped green leafy vegetables (e.g., spinach, bok choy, or kale)
• 1 tsp grated ginger
• 1 tbsp miso paste
• 1/2 cups coconut milk
• Salt and pepper to taste
• Sesame seeds and sliced green onions, for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2–3 min. until fragrant and softened.
2. Add the cubed sweet potatoes to the pot and stir to coat with the aromatics. Pour in the vegetable broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15–20 min. or until the sweet potatoes are tender.
4. Stir in the tofu, green leafy vegetables, ginger, miso paste, and coconut milk. Simmer gently for 5 min. until the greens wilt and the tofu warms through.
5. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a blender and blend in batches.
6. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with sesame seeds and sliced green onions.