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.
- 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.