Sweet Potato and Onion Miso Soup
When the weather starts to cool down, there’s nothing I enjoy more than a warm bowl of miso soup. This Sweet Potato and Onion Miso Soup is a hearty and satisfying twist on the classic. The sweetness of the potatoes pairs beautifully with the savory miso, while the onions add depth and richness. It’s a simple dish bursting with flavor, perfect for any time of the year but especially comforting in the fall. Whether you’re new to Japanese cooking or a seasoned chef, this recipe is easy to make pairs nicely with many Japanese main courses.
Dashi: The Foundation of Miso and Japanese Cuisine
Dashi is the basic broth used in a great range of Japanese cuisine. It offers a savory umami base that gives sauces, soups, and stews that Japanese flavor. Dashi comes in numerous varieties. Some popular ones include kombu dashi, created from dried kelp; katsuobushi dashi, made from bonito flakes; and kombu-katsuobushi dashi, a mix of the two. Each variation has a different taste. Based on your tastes or the food you are preparing, you can select the one that most fits your demands.
Although homemade dashi is the gold standard, most Asian markets or supermarket stores have manufactured varieties. Though they might not have the same depth as homemade, instant dashi powder and liquid dashi concentrate are handy substitutes with excellent flavor. See our homemade Dashi recipe, where we lead you through the techniques to create a great, homemade dashi base, for those eager in learning how to make dashi from scratch.
Types of Miso
Miso, a fermented soybean paste, comes in various types and flavors. Each offering distinct flavors and levels of intensity. The three most common varieties are Shiro Miso (White Miso), Aka Miso (Red Miso), and Awase Miso (a blend of both). Shiro Miso, also known as White Miso, is the mildest and sweetest of the three. With its shorter fermentation time, making it a great choice for soups like this one. Aka Miso has a deeper, more robust flavor due to a longer fermentation process. While Awase Miso combines the best of both worlds, balancing sweetness with a stronger umami punch. For this Sweet Potato and Onion Miso Soup, I recommend using Shiro Miso because its delicate flavor enhances the sweetness of the vegetables without overpowering the dish. It’s also a great option if you’re new to cooking with miso, as it’s versatile and easy to work with.
Suggestions for Serving and Variations
Although this miso soup is great on its own, you could also serve it with a bowl of steamed rice or a light salad to create a light meal. If you wish extra variation, think about including other seasonal vegetables including daikon or carrots. Adding a sprinkle of shichimi togarashi, a Japanese seven-spice mix, can give the soup a nice touch of spice.
Making Sweet Potato and Onion Miso Soup Yours
Sweet Potato and Onion Miso Soup is a filling and nourishing meal. Take your time with the dashi. A good-quality broth makes all the difference to maximize the taste of your miso soup. Sweet potatoes, onions, and miso make a filling and tasty soup that I hope will become a mainstay in your kitchen whether you're using homemade dashi or a handy store-bought variation.
Sweet Potato with Onion Miso Soup
Ingredients
- ⅓ Sweet potato 100g
- ¼ Onion 40g
- 2 cups Dashi 500ml
- 20 g Fried Tofu
- 1 tablespoon Miso
- Green Onion
Instructions
- Peel spots off the sweet potato
- Cut the sweet potato into half-moon shapes 5mm thick.
- Soak the sweet potatoes in water for around 10 minutes to remove the bitterness.
- Slice the onion thinly.
- Cut the deep-fried tofu into small pieces.
- Put Dashi in the pot.
- Add the drained sweet potato and onion.
- Bring to a boil, and skim off the scum.
- Turn the heat to medium, add the deep-fried tofu, and simmer for 3 minutes.
- Add 1 tablespoon of miso, dissolving it in the dashi stock, and adjust the flavor.
- Serve in bowls and top with spring onions.
