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Sweet Potato Miso Stew

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Sweet Potato Miso Stew

A cozy and comfy miso stew is ideal for cool fall and cold winter. Sweet potato, tofu (or you can use cooked chicken or pork meat instead), and mushrooms are browned with garlic, ginger and scallions first to maximize the deliciousness, then simmered in a miso based soup. Warms you up in a second!

 

Yield

2 servings

Prep

12 min

Cook

6 min

Ready

20 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 ounces rice vermicelli
sweet potato noodles, or use soba noodles
½ tablespoon vegetable oil
such as canola oil, or peanut oil or olive oil
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2 cloves garlic
freshly chopped
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1 teaspoon ginger
peeled and grated
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2 scallions, spring or green onions
sliced, plus more for serving
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2 mushrooms
or cremini, sliced
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2 mushrooms, shiitake
optional, tough stems removed and sliced
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½ small sweet potatoes, or yams
cut into 1/2 inch cubes
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4 ounces tofu
cut into 1/2-inch cubes
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4 cups water
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3 tablespoons miso paste
or to taste
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½ tablespoon soy sauce, tamari
optional
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½ cucumbers
peeled if needed, and slice into thin strips
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1 teaspoon rice vinegar
or to taste
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½ teaspoon sesame oil
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4 tablespoons cilantro
freshly chopped
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g rice vermicelli
sweet potato noodles, or use soba noodles
7.5 ml vegetable oil
such as canola oil, or peanut oil or olive oil
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2 cloves garlic
freshly chopped
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5 ml ginger
peeled and grated
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2 each scallions, spring or green onions
sliced, plus more for serving
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2 each mushrooms
or cremini, sliced
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2 each mushrooms, shiitake
optional, tough stems removed and sliced
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0.5 small sweet potatoes, or yams
cut into 1/2 inch cubes
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115.6 ml/g tofu
cut into 1/2-inch cubes
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946 ml water
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45 ml miso paste
or to taste
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7.5 ml soy sauce, tamari
optional
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0.5 each cucumbers
peeled if needed, and slice into thin strips
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5 ml rice vinegar
or to taste
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2.5 ml sesame oil
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6E+1 ml cilantro
freshly chopped
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Directions

Heat the vegetable oil in a large saucepan over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook 40 seconds until the smell is very aromatic.

Stir in the mushrooms, sweet potatoes, and tofu, and cook for about 3 minutes. Pour the water into the pot along with miso paste and soy sauce if using.

Bring to a boil over high heat, reduce the heat to medium-low or low to maintain a gentle simmer for about 12 minutes, until the sweet potatoes are soft and the noodles are cooked.

Stir in the vermicelli noodles half way through through the cooking. Remove from the heat and stir in rice vinegar.

You may need to adjust the seasoning by adding more miso paste if needed. Top with cucumber and cilantro. Serve warm.



* not incl. in nutrient facts Arrow up button

Comments


Vanessa

I am making this right now and it smells delicious! Thank you for the recipe.

 

 

Nutrition Facts

Serving Size 582g (20.5 oz)
Amount per Serving
Calories 15032% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 286mg 12%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 168% Vitamin C 74%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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