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Recipes > 365 Days Miso Soup > Tuber and Root Miso Soups > Sweet Potato and Tricolor Shredded Tofu Skin Miso Soup
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Sweet Potato and Tricolor Shredded Tofu Skin Miso Soup
This is a miso soup of sweet potato in season and makes you warm and relaxed.
Ingredients (4 servings)
| Sweet potato | 1 |
|---|---|
| Sanshoku kizami-yuba (Tricolor shredded tofu skin) | 20 g |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Cut the sweet potato, skin on, into slightly thick quarter slices.
- Bring the dashi stock to a boil and add the sweet potato. After the sweet potato is cooked, add the sanshoku kizami-yuba and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Sanshoku kizami-yuba is a rare ingredient and makes the miso soup fancy.
