Japanese Sweet Potato Miso Soup
Japanese Sweet Potato Miso Soup is a comforting miso soup made with satsumaimo, a Japanese sweet potato. The sweet potato is gently simmered to a tender, fluffy texture and adds natural sweetness to the savory dashi and miso broth. This is how to transform everyday miso soup into something that feels cozy and special for fall and winter.
Ingredients
- 1 medium Japanese sweet potato sliced into ⅓ inch rounds and halved (about 8oz)
- ½ onion cut into wedges
- 1 cup shimeji mushrooms
- 1 dashi packet
- 4 cups water
- 8 oz silken tofu (about ½ block) cubed
- 3 tablespoons miso add more to your taste.
- 4 green onions thinly sliced
Instructions
- Prepare the sweet potato. Slice the sweet potato into ⅓ inch slices, then cut in half into half moons. Soak them in water until ready to use.
- Cook the vegetables and dashi. In a medium pot, add the sweet potato, onion, mushroom, dashi packet, and water. Bring to a gentle boil over medium heat. Reduce the heat to low and simmer until fork-tender, for about 5 minutes.
- Add the tofu. Add the tofu and return to a gentle simmer to warm through. Remove from heat.
- Add the miso. Use a small sieve and chopsticks to stir miso into the soup. The saltiness of the miso varies depending on the product you use. So taste and add more miso for your liking. Rewarm gently if necessary. Do not boil after adding miso.
- Serve. Divide into serving bowls and top with green onions.
Notes
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
Nutrition
Serving: 1servingCalories: 106kcalCarbohydrates: 14gProtein: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 860mgPotassium: 445mgFiber: 2gSugar: 4gVitamin A: 5458IUVitamin C: 4mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!