Japanese Sweet Potato and Miso Soup
A warming and comforting miso soup with the natural sweetness of Japanese sweet potato, perfect for a cool morning.
10m prep + 25m cook4 servings
Contains soySHELLFISH-free
180 cal|10g protein|25g carbs|4g fat|4g fiber
Ingredients
- 4 cups Dashi Broth
- 1 large Japanese Sweet Potato
- 2 tbsp Wakame Seaweed
- 4 oz Tofu
- 3 tbsp Miso Paste
- 2 tbsp Green Onions
Instructions
- 1In a pot, bring dashi broth to a simmer.
- 2Add the diced Japanese sweet potato and cook until tender, about 15 minutes.
- 3Add the wakame seaweed and tofu to the pot. Simmer for another 5 minutes.
- 4In a small bowl, whisk the miso paste with a little of the hot broth until smooth.
- 5Stir the miso mixture into the soup. Do not boil.
- 6Serve hot, garnished with chopped green onions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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