Pixicook
HomeRecipesAsianShiitake, Sweet Potato, and Tofu Soup with Miso
recipe image

Shiitake, Sweet Potato, and Tofu Soup with Miso

clock-icon25 minutes
author-image
Author
Pixicook editorial team

This comforting soup combines the earthy flavors of shiitake mushrooms and sweet potatoes with the subtle richness of miso. It's a quick and nourishing dish that's perfect for a cozy evening.

Ingredients for Shiitake, Sweet Potato, and Tofu Soup with Miso

units in
USchevron
serves
4 peoplechevron

Toasted Sesame Oil

tablespoons

Sweet Potatoes, Peeled and cubed into ¾-inch pieces

0 lb

Scallions, Thinly sliced, keeping whites and greens separate

each

Shiitake Mushrooms, Stems discarded, caps thinly sliced

0 oz

Fresh Ginger, Peeled and sliced into ¼-inch-thick coins

NaN inches

Kosher Salt

teaspoons

Kombu, Optional, 4 × 5-inch

pieces

Yellow Miso

tablespoons

Baby Spinach, Torn

cups

Soft Tofu, Cubed into ¾-inch pieces

0 oz

How to Make Shiitake, Sweet Potato, and Tofu Soup with Miso

1. Cook Vegetables

Start by heating 1½ tablespoons of toasted sesame oil in a large pot over medium heat. Add the cubed sweet potatoes, sliced scallion whites, most of the scallion greens, shiitake mushrooms, and ginger coins, along with a pinch of salt. Stir these ingredients together, allowing the vegetables to cook for about 5 to 7 minutes.

2. Simmer with Stock and Kombu

Once the vegetables are starting to soften, raise the heat to high and pour in the vegetable stock, along with an additional teaspoon of salt and the kombu, if using. Let the soup come to a rolling boil, then reduce the heat to a gentle simmer and let it cook for another 10 to 15 minutes.

3. Prepare and Add Miso

After the soup has simmered, carefully remove the kombu with tongs or a fork. If you'd like, chop the kombu into small pieces and set aside. In a separate bowl, whisk the miso with a bit of the hot soup broth until smooth, then return this mixture to the pot.

4. Add Spinach and Tofu

Next, add the torn spinach, cubed tofu, and chopped kombu (if using) to the pot. Stir gently until the spinach wilts, which should take just a minute or so.

5. Season and Serve

Finally, taste your soup and adjust the seasoning with more miso or salt, as needed. Ladle the soup into serving bowls, and garnish with the reserved scallion greens and a drizzle of toasted sesame oil for an extra touch of flavor.

Comments (0)

Add your comment...

Explore More Asian recipes

Explore More Collections

Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

Quick Chicken

One-Pot Orzo with Snap Peas, Asparagus, and Basil

Easter Brunch

Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

Quick Easy Shrimp Saute

Dashi with Cod and Clams

Mushroom Soup