Sweet Potato with 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.
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.
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