Small Batch Sweet Potato Miso Soup
This is the kind of soup I make when I want something warm and simple but not heavy. Sweet potatoes give it natural creaminess, miso adds that salty, savory depth, and everything blends into a smooth, cozy bowl without needing any dairy.
I like this one because it makes a few servings without turning into a giant meal prep situation. You can eat it for dinner, have it again for lunch, and freeze the rest if you want.
Recipe Highlights
- Makes 4 servings as a main or 6 servings as a side.
- Naturally creamy without any dairy (it’s also naturally vegan!)
- It uses just one pot.
- Great for freezing in single portions. We use Souper Cubes.
- Uses simple ingredients you can find anywhere.
Leftover Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
If you’d rather not eat soup all week, freeze the extra portions in 1-cup or 2-cup Souper Cubes trays. Once frozen, pop them out and store the cubes in a freezer-safe bag.
Freezing in single portions means you can rotate in other small batch meals instead of repeating the same thing every night.
When ready to eat, reheat on the stovetop and add a splash of broth or water if it thickened.
Storing Leftover Ingredients
Store the remaining miso paste in a sealed container in the refrigerator for up to one year. You can also freeze it in 2-tablespoon portions using Souper Cubes trays so it’s ready to drop into future soups or sauces.
Frequently Asked Questions (FAQs)
Which type of miso paste should you choose?
Yellow miso is fermented longer, so it tastes saltier and a little stronger. White miso is milder and more multipurpose. If you’re new to miso, start with white.
Do I have to blend the soup?
Yes! Blending makes it smooth and creamy, but you can leave it chunky if you prefer. Just make sure the sweet potatoes are very soft.
When should I add the miso paste?
Stir it in after you remove the pot from the heat. Boiling miso can dull the flavor.
Can I freeze this soup?
Yes. Freeze it in 1-cup or 2-cup portions so you can thaw only what you need. Add a splash of broth or water when reheating if it thickens.
What can I add to make it more filling?
Top it with crispy tofu, green onions, chili crisp, or even a soft-boiled egg if you’re not keeping it vegan.
Small Batch Sweet Potato Miso Soup
- Prep Time: 10 minutes
- Additional Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6
- Category: Dinner
- Method: Stovetop
- Diet: Vegan
Description
A small batch sweet potato miso soup that’s naturally creamy and packed with savory miso flavor.
Ingredients
- 1 1/2 lbs Sweet Potato (about 2-3 large), cubed
- 1 medium Yellow Onion
- 2 stalks Celery
- 2 large Carrots
- 2 cloves Garlic
- 2 tablespoons Olive Oil
- 1 teaspoons Ground Ginger
- 2 teaspoons Garlic Powder
- 4 cups Vegetable Broth
- 4 tablespoons Miso Paste (White or Yellow)
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
Instructions
- Peel and cube the sweet potato. Set aside.
- Dice the onion and celery finely. Peel and dice the carrot. Peel and mince the garlic. Set aside.
- In a large, heavy-bottomed pot, heat the oil over medium heat.
- Add the onion, celery, carrot, and garlic. Cook for 5 minutes, stirring regularly until the onion starts to get translucent.
- Add the sweet potato, ground ginger, and broth.
- Cover and cook over medium-low heat for 30-40 minutes until all the vegetables are extremely soft.
- Add the miso paste, salt, and pepper.
- Remove from the heat and use an immersion blender to pulse everything until smooth.
- Taste and adjust the seasonings to your preference.
Notes
- The smaller you cut the sweet potatoes, the faster they will cook.
- Invest in an immersion blender for recipes like this!
