Miso Soup with Sweet Potatoes and Greens

Watercress in bowl

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
  • 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.

Nutrition Information:
Per serving (when made with watercress): 95 calories; 2.5g fat; 280mg sodium; 12g carbs; 1g fiber; 6g protein


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