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.
Ingredients
- 4 cups Dashi Broth
- 1 large Japanese Sweet Potato
- 2 tbsp Wakame Seaweed
- about 113 g Tofu
- 3 tbsp Miso Paste
- 2 tbsp Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.