Sweet Potato Miso Soup

Add some onions to enhance the sweetness.

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)
Serves 2 Prep: 3 min Cook: 10 min

Ingredients

Sweet potato 130-150g
Onion 1/4
Hot water 700-800ml
Miso (red or mixed) 40g
Dashi stock granules 2.5g
Spring onion 1

Method

1
This photo shows the sweet potato, onion and wakame.
2
Boil the water in a pan and add the dashi stock. Add the sliced onion and chopped sweet potato and boil for 5-6 minutes until cooked through.
3
Turn the heat down to medium and add the miso paste through or a strainer or dissolved in water. You don't want any lumps. Add the squeezed wakame and cook for 1 minute.
4
Transfer to a serving bowl and sprinkle with the finely chopped spring onions.

Tips & Note

●Vegans should use kombu dashi or a vegetable stock cube (1/4) instead of the dashi stock granules.
●20g miso in 200ml water is the appropriate amount and strength of miso soup per person. As the sweet potato has to boil for a long time, I added extra water so that my finished soup will be right.

Sweet Potato Miso Soup

Add some onions to enhance the sweetness.

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)

Serves 2

Prep: 3 min

Cook: 10 min

Ingredients

Sweet potato 130-150g
Onion 1/4
Hot water 700-800ml
Miso (red or mixed) 40g
Dashi stock granules 2.5g
Spring onion 1

Sweet Potato Miso Soup

Recipe ID :2349 Posted on 28 JAN 2017

Serves 2

Prep 3min
Cook 10min
views 3,387
printed 3

saved 0

Add some onions to enhance the sweetness.

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Ingredients

Print Ingredients Email Ingredients
130-150g
1/4
700-800ml
40g
2.5g
1

Method

Prep
3min
Cook
10min
1
This photo shows the sweet potato, onion and wakame.
2
Boil the water in a pan and add the dashi stock. Add the sliced onion and chopped sweet potato and boil for 5-6 minutes until cooked through.
3
Turn the heat down to medium and add the miso paste through or a strainer or dissolved in water. You don't want any lumps. Add the squeezed wakame and cook for 1 minute.
4
Transfer to a serving bowl and sprinkle with the finely chopped spring onions.

Tips & Note

●Vegans should use kombu dashi or a vegetable stock cube (1/4) instead of the dashi stock granules.
●20g miso in 200ml water is the appropriate amount and strength of miso soup per person. As the sweet potato has to boil for a long time, I added extra water so that my finished soup will be right.

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