Japanese Sweet Potato Chowder
Enjoy this Japanese-style sweet potato chowder, packed with sweet potato, carrot, and shimeji mushrooms in a creamy soy milk broth. A warm, comforting soup for any day!
Equipment
Ingredients
Instructions
- Prepare the ingredients: Chop the onion, and cut the sweet potato, carrot, and shimeji mushrooms into small pieces.
- Sauté the vegetables: Heat the vegetable oil in a saucepan over low heat. Add the sliced onion and cook until soft and fragrant. Add the sweet potato, carrot, and shimeji mushrooms, and sauté briefly.
- Add the rice flour: Turn off the heat, sprinkle in the rice flour, and stir until the vegetables are evenly coated.
- Simmer: Add the bouillon powder and water, then cook over medium heat while stirring. When it starts to boil, reduce the heat, cover, and simmer for 5–7 minutes, or until the vegetables are tender.
- Add soy milk and miso: Stir in the soy milk and miso paste. Heat gently and turn off the heat just before it reaches a boil to prevent splitting.
- Finish and serve: Season with salt and pepper to taste. Ladle into bowls and enjoy!
Notes
- Storage: Transfer the soup to an airtight container and refrigerate. It can be stored for 3 to 4 days.
- Make sure the rice flour is thoroughly mixed in before adding the water. This helps the soup thicken smoothly without lumps.
- Soy milk can separate if boiled, so keep the heat low after adding it and turn off the heat just before it starts bubbling.
- If the chowder becomes too thick, add a splash of water or soy milk. If it’s too thin, simmer uncovered for a few extra minutes.
Nutrition
Serving: 1servingCalories: 148kcalCarbohydrates: 22gProtein: 4g
This nutritional information is estimated and provided for general reference only.