This Sweet Potato Miso Soup is our twist on the Japanese classic! We have taken the original sweet and savory soup traditionally served with bonito and kombu dashi to use central and south American sweet potatoes instead of Japanese sweet potatoes.
This swap makes the recipe more accessible if you don’t have access to Japanese sweet potatoes at your grocery store. This savory healthy soup is perfect for soup season, and it’s also a great way to add more of these nutritious root vegetables into your diet with unique flavors and simple ingredients.
Why This Recipe Works
This Sweet Potato Miso Soup is vegan and uses just a few ingredients but the flavors are very comforting, mixing a lot of savory, naturally sweet, and umami undertones for a very simple but delicious soup to add to your fall rotation.
If you aren’t familiar with miso, let us introduce you. Miso is a traditional Japanese seasoning made from fermented soybeans, which gives it that earthy flavor, salty, and sweet taste. We’ve paired that with sweet potatoes which are rich in beta carotene which can convert to vitamin A in our bodies. Vitamin A is an important micronutrient because it helps maintain vision, healthy skin, and can protect against infection, making sweet potatoes a great ingredient to add to this delicious soup.
What To Serve With Sweet Potato Miso Soup
This meal has a generous portion and is hearty enough to be eaten as a main meal. Sweet Potato Miso Soup is versatile and goes with salads and sandwiches for a bigger meal. This soup also pairs nicely with warm, crusty bread, crackers, or grilled cheese.
What Ingredients Do I Need to Make Sweet Potato Miso Soup?
You need just a few ingredients to make Sweet Potato Miso Soup. To start your shopping list you’ll need:
- 2-3 Large Sweet potatoes, cut into sweet potato chunks
- 1 Medium Yellow Onion
- 2 Stalks of Celery
- 2 Large Carrots
- 2 Cloves of Garlic
- Olive Oil
- Ground Ginger
- Garlic Powder
- Vegetable Broth
- White Miso Paste or Yellow Miso Paste
- Kosher Salt
- Ground Black Pepper
Miso Paste: Miso Paste might be the only ingredient that can sometimes be hard to find depending on what part of the world you live in. We typically find this at our local Asian Market, Trader Joes, or Wegmans. You can also order miso paste on Amazon if you can’t find it in your local grocery store. There are different types of miso but we suggest yellow or white miso for this recipe.
Which Type of Miso Paste Should You Choose?
This is up to you! Yellow miso paste is fermented for a longer time than white miso. Yellow miso paste is considered saltier and more acidic while white miso paste is considered more multipurpose to flavor. We suggest going with white miso paste if you are new to this flavor.
What Equipment Is Needed To Make Sweet Potato Miso Soup?
You need just a few pieces of equipment to whip up this yummy soup. You’ll need:
How To Make Sweet Potato Miso Soup
Step 2: Cut your vegetables
Dice the onion and celery finely. Peel and dice the carrot. Peel and mince the garlic. Set aside.
Step 4: Add your vegetables and garlic
Add the onion, celery, carrot, and garlic. Saute for 5 minutes, stirring regularly, until the onion starts to get translucent and soft.
Step 5: Add your sweet potatoes, seasoning, and broth
Add the cubed sweet potato, salt, pepper, ground ginger, garlic powder, and broth to your pot.
Step 6: Cover and cook!
Cover and cook over medium-low heat for 30 minutes until all the vegetables are extremely soft. Bring to a gentle boil.
Step 7: Add the miso paste and adjust your seasonings to taste.
After about 30 minutes, add the miso paste and stir. Taste and adjust to add more salt, pepper, garlic powder, and ginger to your soup. Continue to cook the soup for another 15 minutes at a slow simmer.
Step 8: Blend the soup
Remove the soup from the heat. With an immersion blender pulse soup until smooth. Taste the soup again and adjust the seasonings on a slow simmer.
The Best Way To Store Your Sweet Potato Soup
The best way to store your small batch soup will be in the 1 or 2 cup Souper Cubes trays to save your other 3 servings for another time. Freezing the other servings also means you can add more variety to your diet with other single serve or small batch meals and won’t need to eat soup all week.
Storing Leftover Ingredients
You shouldn’t have many leftover ingredients from this small batch recipe. Your only leftover ingredient should be your miso paste.
Miso Paste: Your remaining miso Paste will store in your refrigerator for up to one year in a sealed container. You can also freeze your miso paste in the Souper Cubes two tablespoon trays if you need to preserve this ingredient longer to use in other recipes.
Let’s Make Some Soup!
This is a great recipe for fall or winter when you want something warm, savory and filling that’s easy to make and packed with tons of nutrition. The sweet potato adds natural sweetness and the miso gives it a savory umami flavor. It’s also a great way to use up some extra sweet potatoes and include more of these nutritious root vegetables into your diet. We hope you love it!
Did you make this? We want to see how it turned out! Tag us in your social media posts @thesolospoon and use #thesolospoon when you share!
This Sweet Potato Miso Soup is vegan and uses just a few ingredients but the flavors are very comforting, mixing a lot of savory, naturally sweet, and umami undertones for a very simple but delicious soup to add to your fall rotation. This small batch soup makes 4 servings as a main and about 6 as a side.
- 1 1/2 lbs Sweet Potato (about 2-3 large), cubed >> 675 grams
- 1 medium Yellow Onion >> 175 grams
- 2 stalks Celery >> 100 grams
- 2 large Carrots >> 175 grams
- 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) >> 60 grams
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 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.
Tip: The smaller you cut the sweet potatoes, the faster they will cook.