Root Miso Soup
When the cold weather sets in, it’s time for root vegetables. And, when you add sweet potatoes it makes for something extra fancy without really trying, somehow. This simple soup elevates our miso soup to the next level – taking it from simply a broth to a full on hearty side dish. This soup, and its variants, are a great way to use up leftover bits of vegetables that may be lurking in your fridge. Or, if you happen to only have tubers and onions hanging out in your pantry, this soup seemingly dresses them up into something much more official.
½ sweet potato, washed, and cut into medium-thin quarters
½ carrot, peeled, and cut into medium-thin quarters
½ onion, peeled and cut into medium-sized strips
A few green parts of the leek, cut (optional)
1 teaspoon dashi granules
2 tablespoons white or red miso paste
1. In a small saucepan, bring the potato, carrot, onion, and leek to a boil and then reduce heat.
2. Simmer until tender, then add water as needed in case some has evaporated (you should have between 1 ½ - 2 cups water in the saucepan)
3. Add the dashi granules and stir gently to combine.
4. Turn off the heat and add the miso paste, gently incorporating it into the broth until it is thoroughly combined.