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    Home » Recipes » Vegan Main Dishes

    Miso Soup with Sweet Potatoes and Greens

    Published: Nov 29, 2013 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup. I prefer mellow white miso as the base for this soup, but use whatever variety of miso you like best, such as dark and hearty hatcho or barley miso. Photos by Evan Atlas.

    Recipe

    Miso Soup with Sweet Potatoes and Greens

    Miso Soup with Sweet Potatoes and Greens

    Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup.
    5 from 2 votes
    Print Pin Rate Email
    Course: Soup
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: how to make Miso Soup, Miso Soup
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 147kcal
    Author: Veg Kitchen

    Ingredients

    • 2 medium sweet potatoes peeled and diced
    • 32- ounce container low-sodium vegetable broth or 4 cups water with 2 salt-free natural vegetable bouillon cubes
    • 14- to 16- ounce container soft or firm tofu
    • 3 to 4 scallions thinly sliced
    • 2 teaspoons minced fresh or jarred ginger
    • Freshly ground pepper to taste
    • 2 to 4 tablespoons miso any variety (choose from barley, hatcho, or mellow white), to taste
    • 3 to 4 ounces baby spinach baby arugula, tatsoi, watercress, or a combination
    US Customary - Metric

    Instructions

    • Combine the sweet potato with the broth or water with bouillon cubes. Bring to a gentle boil, then lower the heat and simmer gently until the sweet potatoes are tender, about 15 minutes
    • Add an additional cup of water, then stir the tofu in gently, followed by the scallions and ginger.
    • Return to a rapid simmer, then remove from the heat.
    • 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 stir in most of the greens, saving a small amount to top individual portions.
    • Serve at once, topping each bowlful with a handful of uncooked greens.

    Nutrition

    Calories: 147kcal | Carbohydrates: 21g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 268mg | Potassium: 364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12081IU | Vitamin C: 7mg | Calcium: 127mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Nutrition Information:
    Per serving: 95 calories; 2.5g fat; 280mg sodium; 12g carbs; 1g fiber; 6g protein

    Miso Soup with Sweet Potatoes and Greens

    Miso Soup with Sweet Potatoes and Greens

    • Try some of VegKitchen’s other Soulful Soups.
    • Enjoy more of VegKitchen’s sweet potato recipes.

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    Reader Interactions

    Comments

    1. Sarah says

      November 14, 2023 at 11:17 pm

      5 stars
      Made this soup for dinner tonight, it’s so delicious! Very filling and fresh 🙂 I added mushrooms which was a nice touch.

    5 from 2 votes (1 rating without comment)

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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