Red miso and sweet potato soup

all details

Kombu - dried deep-sea kelp - and red miso can be bought from Asian food stores, although some types of red miso are available at supermarkets, as are bonito flakes.

Red miso and sweet potato soup
Photo: Jennifer Soo

Ingredients

1 small sweet potato, peeled and cut into 1cm cubes

1 tsp soy sauce

1 tsp sakeVegetable oil

10g kombu

1.1 litres cold water

1/2 cup dried bonito flakes (optional*)

2 tbsp red miso

150g soft tofu, cut into 1cm cubes

2 tbsp chopped chives

* Bonito flakes are fish flakes. This recipe is only classified 'vegetarian' without this ingredient.  

Method

Preheat oven to 220C. Toss sweet potato with soy and sake. Transfer to a baking tray, drizzle with a little oil and roast for 10 minutes, until soft and brown. Place in four bowls.

Put the kombu and water in a saucepan and stand for 10 minutes. Heat until the water is just about to simmer. Sprinkle with the bonito flakes and remove from heat. Once the flakes have sunk, pour through a fine strainer into a clean saucepan, discarding flakes and kombu. Return to heat. Mix a ladleful of stock with miso to soften it, then stir into the saucepan.

Divide tofu and chives between bowls and pour soup over the top.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Tofu/Beancurd
  • Cuisine - Japanese
  • Course - Starter/Entree

Similar recipes

Soba noodles with snow peas, ginger and tofu

Soba noodles with snow peas, ginger and tofu

Luke Mangan

Rating: 3 out of 5 stars
Reader ratings (7)
Jill Dupleix TOFU recipe images. Photographed by Marina Oliphant, September 3, 2012. Please contact Jill Dupleix or Caroline Velik for recipe titles. Food preparation and styling by Caroline Velik.

Silken tofu with soybeans and chilli

Jill Dupleix

Rating: 2 out of 5 stars
Reader ratings (7)
Iced tofu with tobiko

Iced tofu with tobiko

Jill Dupleix

Rating: 1 out of 5 stars
Reader rating (1)

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Red miso and sweet potato soup

Rate Red miso and sweet potato soup:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Red miso and sweet potato soup with half a star Rate Red miso and sweet potato soup with 1 star Rate Red miso and sweet potato soup with 1.5 stars Rate Red miso and sweet potato soup with 2 stars Rate Red miso and sweet potato soup with 2.5 stars Rate Red miso and sweet potato soup with 3 stars Rate Red miso and sweet potato soup with 3.5 stars Rate Red miso and sweet potato soup with 4 stars Rate Red miso and sweet potato soup with 4.5 stars Rate Red miso and sweet potato soup with 5 stars

Error: Please select your rating for 'Red miso and sweet potato soup'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

A capital restaurant capitalising on the unique character and flavours of the Canberra region.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions