Hearty Miso Soup with Fall Vegetables

Hearty Miso Soup with Fall Vegetables

It is a little bit sweet and very substantial It's a very satisfying miso soup.

Ingredients: 4 servings

Dashi stock
800 ml
2 tablespoons
Sweet potato
1 teaspoon (150 g)
Shimeji mushrooms
80 g
The white part of a Japanese leek
1 ~ 2


1. Chop the sweet potato and atsuage into bite-sized pieces. Shred the shimeji mushrooms. Slice the leek diagonally.
2. Add dashi stock, and all the ingredients in a pot, and turn on the heat.
3. Skim off the scum carefully.
4. When the sweet potato is cooked through, turn off the heat, and dissolve the miso in the soup.
5. Heat again without bringing to a boil, and it's done.

Story Behind this Recipe

It got a little bit cool, and it made me crave miso soup that I could enjoy the taste of fall.