Hearty Fall Vegetable Miso Soup
This comforting Japanese miso soup is filled with sweet potato, shimeji mushrooms, Japanese leek, and crispy-edged atsuage for a deeply satisfying bowl. The vegetables simmer in dashi until tender, then miso is stirred in at the end for a rich, savory finish. It's an easy, nourishing soup for cool days or a simple weeknight meal.
Servings4 Portions
Prep Time15 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
4
- atsuage2
- sweet potato1
- shimeji mushrooms80 g
- Japanese leek0.5
- dashi stock800 ml
- miso2 tbsp
Step-by-Step Instructions
01
Cut the sweet potato and atsuage into bite-sized pieces. Separate the shimeji mushrooms into small clusters and thinly slice the white part of the Japanese leek on a diagonal.
02
Pour the dashi stock into a pot and add the sweet potato, atsuage, shimeji mushrooms, and leek. Set the pot over medium heat and bring it to a gentle simmer.
03
As the soup cooks, skim off any foam or impurities from the surface to keep the broth clear and clean-tasting.
04
Simmer until the sweet potato is tender, about 10 to 12 minutes. Turn off the heat, then dissolve the miso into the broth using a ladle or small strainer so it blends in smoothly.
