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nicoleeg16
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Prepare all ingredients - slice the mushrooms, dice the onion, mince the garlic. Slice the sweet potato into crescent-shaped medallions and tear up the kale into bite-sized pieces.
In batches, cook the mushrooms in olive oil on medium heat until crisp, about 3 minutes on each side. Season with salt and chili flakes. Set to the side.
In a dutch oven, add the olive oil and bring it to medium heat, add in the onion and cook until soft but not brown, about 7 minutes. Add in the garlic and cook another 2 minutes.
Add in the gochujang and cook for two minutes or until it darkens slightly.
Add in the sweet potato, milk and coconut milk and bring to a simmer. Cover and simmer for 10-15 minutes.
Add in the kale and simmer for another 3 minutes.
Taste and season with salt and pepper as needed.
Add half of the mushrooms.
Plate the soup in a large bowl, top with the remaining mushrooms and dill.
Serve warm :)