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Satsuma-imo -Fall Miso Soup with Sweet Potato

Posted on October 17, 2009 at 5:14 AM

Satsuma-imo, washed and ready
Satuma-imo!  Satuma-Age.  I am cooking lots of things from Kyushu, the Southern Island of Japan. Didn't plan it that way.  Just happened to find a box full of Satsuma-sweet potatoes at the entrance of Nijiya Market and had to get some.  They are similar to sweet potatos but milder in flavor.  Yaki-imo, roasted satsuma potatoes, is a popular street food in Japan.  I don't  make soup with sweet potatoes that often but I wanted to celebrate their arrival.  It's a hearty soup.  I was so full this morning, I skipped lunch.

I cut the sweet potato into 1/4 inch dices






Serves 4


3 1/2 cups Dashi (see BASICS for Dashi broth recipe) or Maitake Mushroom Dashi (Vegan) 

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1/2 satsuma potato or sweet potato, cut in quarters, and then slice each quarter crosswise into 1/2-inch thick pieces (about 1.5 cups) 

1 square of soft tofu

2 green onions, sliced thinly


Bring the Dashi and the diced potatoes to a boil in a medium saucepan, then reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes.  

n a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.


Add the Tofu and Simmer for 1 minute. Turn off heat.

Pour the soup into individual bowls.


Sprinkle each bowl with chopped green onion. Serve immediately.



Categories: Soups, Breakfast Fare , Vegetarian

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1 Comment

Reply mac keylogger
02:39 AM on July 12, 2011 
I am

sorry, that has interfered... But this theme is very close to me. Is ready to help.