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    Shiitake, Sweet Potato, and Tofu Soup with Miso

    clock-icon25 minutes
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    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
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Toasted Sesame Oil

    tablespoons

    Substitute chevron-down

    Sweet Potatoes, Peeled and cubed into ¾-inch pieces

    0 lb

    Substitute chevron-down

    Scallions, Thinly sliced, keeping whites and greens separate

    each

    Substitute chevron-down

    Shiitake Mushrooms, Stems discarded, caps thinly sliced

    0 oz

    Substitute chevron-down

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

    NaN inches

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Vegetable Stock

    cups

    Substitute chevron-down

    Kombu, Optional, 4 × 5-inch

    pieces

    Substitute chevron-down

    Yellow Miso

    tablespoons

    Substitute chevron-down

    Baby Spinach, Torn

    cups

    Substitute chevron-down

    Soft Tofu, Cubed into ¾-inch pieces

    0 oz

    Substitute chevron-down

    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.


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