If you love a comforting bowl of soup that's delicious and easy to make, try this Japanese sweet potato soup recipe! With its creamy texture and natural sweetness, this soup is the perfect choice for a satisfying meal!
This Japanese sweet potato soup is made with a simple bouillon base and ingredients. Savor the natural sweet taste in every bite without the need for complicated recipes or long cooking times.
Give it a try and warm up with this nourishing and flavorful soup today!
- This recipe is for you if:
- You love Japanese sweet potatoes.
- You are looking for an easy recipe with Japanese sweet potatoes.
- You want to make Japanese sweet potato soup.
Let me show you how to make it. If you want to check the recipe immediately, please visit the link below. Let's get started!
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About this recipe
- Easy Japanese sweet potato soup
- Healthy and creamy soup
- Vegan recipe
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Japanese sweet potatoes
- Onion
- Olive oil: You can substitute it with vegetable oil, any other oil type, or butter.
- Vegetable bouillon powder: I use this vegetable bouillon powder (vegan). You can substitute it with vegetable broth.
- Soy milk: I use unsweetened plain soy milk. You can substitute it with other plant-based milk, such as almond milk, coconut milk, or rice milk.
- Salt to taste
Japanese Sweet Potatoes
Japanese sweet potatoes, also known as satsumaimo, are easily distinguished by their burgundy skin and yellowish-white flesh.
They are typically firmer and starchier than orange sweet potatoes, which makes them an excellent choice for roasting, grilling, or using in soups and stews, as they hold their shape well during cooking.
Japanese sweet potatoes are versatile and commonly used in sweet and savory dishes in Japanese cooking. Some popular dishes are sweet potato tempura, yaki imo (roasted sweet potato), daigaku imo, and baked treats.
🔪Instructions
How to make it is super easy! Let me show you how.
- Cut vegetables
- Cook onions
- Cook sweet potatoes
- Simmer for 10 minutes over low heat
- Blend until smooth using a blender
- Warm the soup up
Step 1
Slice the onion thinly.
Peel the sweet potato, and cut into small pieces. Place the sweet potatoes in a medium-sized bowl and add enough water to cover them. Soak for 5 minutes, then drain the water.
Step 2
Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook until tender.
Step 3
Add the sweet potatoes and cook for a few minutes.
Step 4
Pour water into the saucepan and add the bouillon. Bring to a boil, cover, and simmer for 10 minutes over low heat or until the sweet potatoes are tender.
Step 5
Transfer the soup to a blender container and add soy milk.
Blend until smooth and creamy.
Step 6
Transfer the soup back to the saucepan and warm it up over low heat. Be sure to remove the pan from the heat before it boils. Season the soup with salt to taste.
Serve
Enjoy your warm and comforting bowl of sweet potato soup! Feel free to add crispy croutons for extra crunch!
For added flavor, you can sprinkle garlic powder and black pepper on top of the sweet potato soup according to your personal preference.
Storage
Transfer the soup to an airtight container and store it in the refrigerator. The soup can be stored for up to 3 to 4 days.
Helpful tips
- The Japanese sweet potato skins are edible and contain valuable nutrients, just like other varieties of sweet potatoes. Typically, I cook them with their skins on, but I peel off the skins to achieve a beautiful, creamy white color for this soup recipe.
- Soaking sweet potatoes can not only help to remove the bitterness but also help to prevent the color from changing or darkening.
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Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Japanese Soup Recipes You Might Like
- Japanese Sweet Potato Miso Soup
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- Daikon Miso Soup
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📖 Recipe
Japanese Sweet Potato Soup
Print Pin SAVEEquipment
- 1 Blender
Ingredients
- 1 Medium-sized Japanese sweet potato, 180g
- ½ Onion
- 1 tablespoon Oil
- 1 teaspoon Vegetable bouillon powder, 5g
- 300 ml Water
- 200 ml Soy milk
- Salt to taste
- Crouton, optional
Instructions
- Preparation: Slice the onion thinly, peel the sweet potato, and cut them into small pieces. Place the sweet potatoes in a medium-sized bowl and add enough water to cover them. Soak for 5 minutes, then drain the water.
- Cook onions: Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook until tender.
- Cook sweet potatoes: Add the sweet potatoes and cook for a few minutes.
- Simmer: Pour water into the saucepan and add the bouillon. Bring to a boil, cover, and simmer for 10 minutes over low heat or until the sweet potatoes are tender.
- Blender: Transfer the soup to a blender container, add soy milk, and blend until smooth.
- Warm-up: Transfer the soup back to the saucepan and warm it up over low heat. Be sure to remove the pan from the heat before it boils.
- Season: Season the soup with salt to taste.
Notes
- Storage: 3 to 4 days in the fridge.
- The Japanese sweet potato skins are edible and contain valuable nutrients, just like other varieties of sweet potatoes. Typically, I cook them with their skins on, but I peel off the skins in order to achieve a beautiful, creamy white color for this soup recipe.
- Soaking sweet potatoes can not only help to remove the bitterness but also help to prevent the color from changing or darkening.
Gianfranco
Simple delicious and healthy!
JURI
Thank you for your comment! Glad you liked the soup!