Potato leek with coconut miso sauce is a great recipe and a delicious and creamy vegan dish that combines the earthy flavors of potatoes and leeks with the rich umami taste of miso and the subtle sweetness of coconut. This dish is an ultimate comfort food, satisfying, and packed with flavor using basic ingredients, perfect for a main dish on a Sunday night. This can easily be a side or soup when blended using a hand-held immersion blender or food processor.
What Inspired This?
This dish is inspired by the combination of Potatoes & Medium-sized Leeks. As you know, they are often paired as a soup. In Wales it has been claimed as their national dish. Even William Shakespeare referred to leeks as a symbol of Welsh pride in "Henry V." In France they have a cold creamy soup version called Vichyssoise related to Vichy France during the Vichy regime.
I remember making Vichyssoise back in culinary school and it is just now that I’m appreciating this combination. Creamy, hearty and velvety is what chef Mrs to mind when thinking of this soup. For this dish, we deconstruct it’s components and infuse a Japanese flavor enhancer called Miso. Leeks contain a lot of health benefits.
Why It Works
Leeks bloom into sweetness when cooked which pairs well with the hearty texture of russet potatoes. Having worked in fusion restaurants, we celebrate new combinations to create vigorous experiences. In this recipe we made use of coconut milk or coconut cream instead of dairy cream and milk. We fortify umami by introducing miso to the story. All these flavors are only a background to fresh unadulterated produce and aromatics.Give this a try if you want something more interesting than your ordinary creamy potato leek soup.
Ingredients
- Potatoes - have a go at all the potato types that you have access to. Study their attributes. Know your starchy, waxy and all purpose potatoes.
- Leeks - are alliums like onions but milder.
- Kale - rich in vitamins and minerals, it is essential that you have this leaf in your weekly rotation
- Onion
- Garlic
- Ginger
- Coconut Milk
- Miso
- Olive oil
Steps
- Cut up potatoes and clean leeks medium diced. Cook in a large pot of salted boiling water. Cover and let cook till tender. Strain and set aside.
- In a pan, drizzle 2 tablespoons of olive oil and give potatoes and chopped leeks a good sear on medium-high heat with a pinch of salt and seasonings as you go. I used mushroom seasoning and pink salt. Deglaze with vinegar or stock. Scrape out bits from the bottom of the pan and let liquid reduce. Set aside.
- Make miso coconut kale by sautéing your aromatics. In a pan or medium pot, drizzle some olive oil, bloom and sweat onion garlic and ginger, add kale, stir it some more till kale softens. Stir in white miso and full-fat coconut milk. Season as you go, you may add some lemons to add a little brightness.
- Lay your coconut kale miso on a plate and top with potato and kale. Garnish with chili oil or herbs. So much flavor in this dish that will surely satisfy your palate.
Variations
Substitute any other semi hard greens such as collard greens, cabbage or spinach. Use Ssamjang or Gochujang instead of miso, if you have tomato paste feel free to use those too, just be mindful of what you are creating, maintaining balance and harmony on all the flavor notes. Turn it into a vegan potato leek soup recipe by using a regular blender. Add bay leaf for added flavor.
Substitutes
- If you don't have leeks, you can substitute them with onions or shallots for a similar flavor profile.
- Instead of coconut milk, you can use almond milk, soy milk, oat milk or cashew cream for a creamy texture.
- If you don't have miso paste, you can substitute it with soy sauce or tamari, but keep in mind that the flavor will be slightly different.
Pro Tip
- To enhance the flavor of the dish, you can add additional ingredients such as diced medium carrots, celery, or mushrooms while sautéing the leeks. You can also add nutritional yeast, vegan cheese, crushed pepper, thyme sprig, bay leaves or a dollop of vegan sour cream.
- For a touch of freshness, squeeze some lemon juice over the finished dish before serving. You can garnish with fresh chives or vegan bacon.
FAQ
1. Can I make this dish ahead of time? Yes, you can make the potato leek with coconut miso sauce ahead of time. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
2. Can I freeze this dish? While it is possible to freeze the potato leek with coconut miso sauce, the texture may change slightly upon thawing. The potatoes may become softer and the sauce may separate. If you choose to freeze it, allow it to cool completely, transfer it to a freezer-safe container, and store it for up to 2-3 months. Thaw it in the refrigerator overnight and reheat gently before serving.
3. Can I adjust the consistency of the sauce? Absolutely! If you prefer a thicker sauce, you can simmer it for a few more minutes to reduce and thicken it. Conversely, if you want a thinner sauce, you can add a little more vegetable broth or coconut milk to achieve the desired consistency.
Storage
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
- It's best to store the sauce and the potatoes separately if you anticipate having leftovers, as the potatoes can become mushy when stored in the sauce for an extended period.
Enjoy your potato leek with coconut miso sauce, and feel free to customize it to your taste preferences and dietary needs!
Potato & Leek with Coconut Miso
Ingredients
- 3 medium sized potatoes Potatoes
- 1 Stalk Leeks
- 3 tablespoon Miso
- 1 Cup Kale
- 1 Can Coconut Milk
- 1 Bulb Onion
- 1 Bulb Garlic
- 1 tablespoon Ginger
- 3 tablespoon Olive oil
Instructions
- Medium dice potatoes, cut up leeks same size as the diced potatoes.
- In a pot of salted boiling water. Throw in the prepped produce.
- When the vegetables soften. Strain and sear in a pan with olive oil, sear and sauté and distribute browning by constantly stirring once in a while.
- When potatoes and leeks are seared beautifully, throw in your kale. Remember to season as you go.
- Add in coconut milk, miso and adjust to taste.
- Assemble and present. Serve on plate and garnish with herbs or in this case I used Chili garlic oil.
