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Sweet Potato and Onion Miso Soup

Sweet potato is best in autumn. Enjoy plenty of sweet potato together with an added sweetness of deep-fried tofu (aburaage).

Ingredients (4 servings)

Sweet potato 1
Onion 1/2
Aburaage 1 piece
Konegi (Thin green onion) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Kyushu-san Mutenka Awase Aka

Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)

Directions

  1. Slice the onion. Pour boiling water over the aburaage to remove oil and cut into proper sizes. Cut also the sweet potato into proper sizes. Chop the konegi finely.
  2. Bring the dashi stock to a boil and add the sweet potato and onion. After the ingredients are cooked, add the aburaage.
  3. Dissolve the miso and boil for a moment.
  4. Serve the miso soup in bowls with the konegi sprinkled.

★ A Note

You would like to make this miso soup often when sweet potato is in season.

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