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 servingsPrep
12 minCook
6 minReady
20 minIngredients
| 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 |
|
| 2 | cloves |
garlic
freshly chopped |
|
| 1 | teaspoon |
ginger
peeled and grated |
|
| 2 |
scallions, spring or green onions
sliced, plus more for serving |
|
|
| 2 |
mushrooms
or cremini, sliced |
|
|
| 2 |
mushrooms, shiitake
optional, tough stems removed and sliced |
*
|
|
| ½ | small |
sweet potatoes, or yams
cut into 1/2 inch cubes |
|
| 4 | ounces |
tofu
cut into 1/2-inch cubes |
*
|
| 4 | cups |
water
|
|
| 3 | tablespoons |
miso paste
or to taste |
*
|
| ½ | tablespoon |
soy sauce, tamari
optional |
|
| ½ |
cucumbers
peeled if needed, and slice into thin strips |
*
|
|
| 1 | teaspoon |
rice vinegar
or to taste |
|
| ½ | teaspoon |
sesame oil
|
|
| 4 | tablespoons |
cilantro
freshly chopped |
*
|
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 |
|
| 2 | cloves |
garlic
freshly chopped |
|
| 5 | ml |
ginger
peeled and grated |
|
| 2 | each |
scallions, spring or green onions
sliced, plus more for serving |
|
| 2 | each |
mushrooms
or cremini, sliced |
|
| 2 | each |
mushrooms, shiitake
optional, tough stems removed and sliced |
*
|
| 0.5 | small |
sweet potatoes, or yams
cut into 1/2 inch cubes |
|
| 115.6 | ml/g |
tofu
cut into 1/2-inch cubes |
*
|
| 946 | ml |
water
|
|
| 45 | ml |
miso paste
or to taste |
*
|
| 7.5 | ml |
soy sauce, tamari
optional |
|
| 0.5 | each |
cucumbers
peeled if needed, and slice into thin strips |
*
|
| 5 | ml |
rice vinegar
or to taste |
|
| 2.5 | ml |
sesame oil
|
|
| 6E+1 | ml |
cilantro
freshly chopped |
*
|
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.
