5 from 3 votes

Try this delicious and comforting Japanese Sweet Potato Miso Soup! It’s easy to make and nourishing—a perfect way to start your day.

Looking for sweet potato recipes? Try my Creamy Japanese Sweet Potato Soup, Sweet Potato Tempura, or Crunchy Sweet Potato Fries!

A bowl of Japanese sweet potato miso soup.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This sweet potato soup is quick and easy to make, perfect for a weeknight dinner.
It’s a simple and tasty way to enjoy Japanese sweet potatoes.
Made with plant-based ingredients, it’s healthy and great for vegan diets.

Japanese Sweet Potatoes

Japanese sweet potatoes, or satsumaimo, have reddish-brown skin and creamy yellow-white flesh. They are typically sweeter, firmer, and starchier than other varieties and hold their shape well during cooking. Their versatility makes them a staple for sweet and savory Japanese dishes.

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Sweet Potato Miso Soup:

Ingredients for Japanese sweet potato miso soup.

Japanese Sweet Potato: Choose sweet potatoes with dark, shiny skin, a sign of good quality. You can find them at Japanese grocery stores or Asian markets.
Aburaage: A popular ingredient in miso soup is deep-fried tofu until golden and crispy, adding a nice texture and flavor.
Miso Paste is flavorful, savory, and salty fermented food (soybean paste), an essential seasoning for Japanese cuisine. The darker miso ages longer and tastes less sweet than light-colored miso. White miso paste (shiro miso) is the way to go for a sweet and mild taste.
Dashi, a traditional Japanese soup stock, is the key ingredient in infusing broth with savory richness. In this recipe, I use kombu dashi powder (vegan dashi). If you are looking for authentic homemade dashi, you can try awase dashi (bonito flakes), niboshi dashi (anchovy), and kombu dashi.

How To Make Japanese Sweet Potato Soup: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make Japanese sweet potato miso soup.

Step 1

Cut sweet potato, onion, and aburaage into bite-sized pieces.

Step 2

Add the cut ingredients, dashi powder, and water to a saucepan and bring it to a boil on medium heat.

Step 3

Lower the heat and simmer until tender.

Step 4

Turn off the heat and stir in miso paste.

Serve in a bowl, and enjoy your hearty miso soup!

Recipe Tips

Always add miso paste after turning off the heat. Boiling the miso will destroy its excellent flavor.
If you find the soup too light, feel free to add more miso paste to enhance the flavor.
It’s easy to add miso paste with a miso measuring whisk.

Storage

Japanese sweet potato miso soup in a glass jar.

Fresh miso soup is always best, but if you have leftovers, let them cool before transferring them to a glass jar and storing them in the fridge. They will stay fresh for 2 to 3 days.

What To Serve With

Pair your miso soup with rice and various side dishes for a Japanese-style meal. I recommend serving it with Japanese Steamed Rice, Vegan Vegetable Gyoza (dumplings), Wakame Seaweed Salad, and Sauteed Shiitake Mushrooms!

Miso Soup Variations

Try these homemade miso soup recipes if you love quick and easy miso soup. They are tasty, easy, and ready in under 10 minutes!

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Japanese sweet potato miso soup in a saucepan.

More Japanese Sweet Potato Recipes You Will Love

Leave a Rating!

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Japanese Sweet Potato Miso Soup

5 from 3 votes

Print Pin Save

Prep: 5

Cook: 3

Total: 8

Servings: 4 servings

Author: Juri Austin

Try this delicious and comforting Japanese Sweet Potato Miso Soup! It's easy to make and nourishing—a perfect way to start your day.

Equipment

Medium saucepan
Miso Muddler

Ingredients

Shop Ingredients on Jupiter

Instructions

Preparation: Cut sweet potato, onion, and aburaage into bite-sized pieces.
Bring to a Boil: Put the ingredients, dashi powder, and water in a saucepan and bring to a boil on medium heat.
Simmer: Lower the heat and simmer for three to four minutes.
Add Miso Paste: Turn off the heat, add miso paste (use a miso measuring whisk if you have it), and stir gently until it dissolves.

Video

Notes

Storage: 3 days in the fridge.
Always add miso paste after turning off the heat. Boiling the miso will destroy its excellent flavor.
If you find the soup too light, feel free to add more miso paste to enhance the flavor.
It’s easy to add miso paste with a miso muddler (measuring whisk).
1 cup: 240ml

Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 12g | Protein: 19g

Course: Soup

Cuisine: Japanese

Keyword: Japnaese sweet potato miso soup

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Japanese Sweet Potato Miso Soup