Miso Soup with Sweet Potatoes and Greens

Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi)  team up in this quick miso soup to great effect. I prefer a dark, robust variety of miso such as barley or hatcho as the base for this soup, but use whatever variety of miso you like best.

Serves: 6

  • 2 medium sweet potatoes
  • 2 salt-free vegetable bouillon cubes
  • One 12.3-ounce container extra-firm silken tofu, finely diced
  • 3 to 4 ounces baby spinach, baby arugula, tatsoi, watercress,
    or a combination
  • 3 to 4 scallions, thinly sliced
  • 2 teaspoons minced fresh or jarred ginger
  • 2 to 4 tablespoons dark miso such as barley or hatcho
  • Freshly ground pepper to taste

Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato. Plunge into a bowl of ice water.

Bring 5 cups water to a rapid simmer with the natural, salt-free bouillon cubes. Add the tofu, watercress, scallions, and ginger. Stir in gently, return to a rapid simmer, then remove from the heat.

Peel the sweet potatoes and cut into small dice. Stir into the soup.

Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. If you’d like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water. Season with pepper and serve at once.


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