Today, I'm posting one of my favourite miso soup recipes - sweet potato miso soup.
This is a great combination - the sweet potato enhances the flavour of the miso and makes for a more substantial meal - you could eat this with a bowl of rice for your lunch and not feel short changed. Along with the sweet potato, you get onion and shiitake mushrooms for 3 of your 5 a day veggies.
Making sweet potato miso soup is simplicity itself - as always with a miso soup, the key is using a good dashi stock. For this recipe I used a dashi stock bag but I think you might struggle to find these (unless you're living in Japan!). As an alternative, you could use granules (though I think the dashi stock bag makes a better stock).
Of course, the best thing to do, is to make your dashi stock yourself. You can find my premium Japanese "first stock" recipe and my everyday "second stock" recipe under the "stocks and soups" page of my Recipes section. There's also a vegan dashi stock recipe, if you prefer.
As for this soup, you can click Sweet Potato Miso Soup for the Youtube tutorial or scroll to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
For an alternative, why not check out my Miso Soup with Pumpkin and Green beans recipe?
Sweet Potato Miso Soup
ingredients:
(makes 2 servings)
1 japanese dashi bag*
500ml water
100g onion
120g sweet potatoes
2 fresh shiitake mushrooms
1.5 tbsp miso
*if you can’t get hold of Japanese dashi bags, use 1 heap tsp of dashi granules. alternatively, check out my diy dashi stock recipes on the website.
how to:
to make dashi stock, put the dashi bag & water in a saucepan, bring to the boil and simmer for 4 mins over a low heat with the lid on
remove the bag, squeezing out of any excess liquid into the pan
peel & thinly slice the onion
cut off the ends of the mushroom stalks and slice
peel & halve the sweet potato lengthways then cut into 1cm slices
add the onion, mushrooms & sweet potato to the stock, bring to the boil and simmer for 5-6 mins
put the miso into a ladle and the ladle into the stock. use a spoon to dissolve the miso while it is in the ladle (this avoids breaking up any of the vegetables while dissolving the ladle)
serve immediately