Japanese Sweet Potato Miso Soup さつまいもの味噌汁
Japanese Sweet Potato Miso Soup さつまいもの味噌汁
This Sweet Potato Miso Soup is the perfect bowl of cozy Japanese comfort you can make any day of the week. Using tender Japanese sweet potatoes, fragrant dashi, and richly flavored miso, this soup delivers a naturally sweet, nourishing flavor that warms you from the inside out. It’s an easy, wholesome recipe ideal for busy people who still want real Japanese home cooking—TOKYO FLAVORS, NEW YORK STYLE.
Ingredients
Method
- Cut off the ends of the Japanese sweet potato and chop into about 3/4-inch cubes.
- Remove the roots and chop the scallion.
- Add 2 cups of water to a pot, set it over medium heat. Add 1 dashi packet and the sweet potato and simmer for 8 minutes.
- Remove the dashi packet. Turn off the heat, add 1.5 tbsp of miso, and dissolved it in the soup.
- Grate a small piece of ginger.
- After the miso is completely dissolved, taste the soup, and adjust the taste by adding more miso if necessary.
- Add the ginger juice.
- Turn the heat back on until the soup almost starts to boil, adding the chopped scallion and then immediately turn off the heat.
Notes
- Choose the right Japanese sweet potato: For the best flavor and texture, pick a plump, round Japanese sweet potato with smooth, clean skin. Thinner sweet potatoes or ones with rough, dirty spots tend to be drier and less sweet, which affects the overall taste of the soup.
- Don’t boil after adding miso: After adding the dashi and miso, keep the soup at a gentle simmer. Boiling miso can dull its rich flavor and reduce its nutritional benefits.
- Miso options: If you can’t find Haccho miso or Haccho akadashi miso, you can use regular red miso. It still delivers a deep, savory taste and works well in this recipe.
