Japanese Sweet Potato Miso Soup
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!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Japanese Sweet Potato Miso Soup:

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.

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!
Storage

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.
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!

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

More Japanese Sweet Potato Recipes You Will Love
Leave a Rating!
I hope you enjoy this Japanese Sweet Potato Miso Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Japanese Sweet Potato Miso Soup

Equipment
- Medium saucepan
- Miso Muddler
Ingredients
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
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!