
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.
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.

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.

As the soup cooks, skim off any foam or impurities from the surface to keep the broth clear and clean-tasting.

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.

Warm the soup over low heat just until hot, making sure it does not boil after the miso has been added. Serve immediately.

Do not let the soup boil after adding the miso, or its flavor can become harsh. If Japanese leek is unavailable, substitute regular leek. The soup can be refrigerated for up to 2 days, but reheat gently over low heat.




