Sweet Potato Miso Stew Recipe

Name: Sweet Potato Miso Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces rice vermicelli sweet potato noodles, or use soba noodles; 1/2 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 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; 1/2 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; 1/2 tablespoon soy sauce, tamari optional; 1/2 each cucumbers peeled if needed, and slice into thin strips; 1 teaspoon rice vinegar or to taste; 1/2 teaspoon sesame oil; 4 tablespoons cilantro freshly chopped

Servings: persons

4 ounces rice vermicelli sweet potato noodles, or use soba noodles
1/2 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 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
1/2 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
1/2 tablespoon soy sauce, tamari optional
1/2 each cucumbers peeled if needed, and slice into thin strips
1 teaspoon rice vinegar or to taste
1/2 teaspoon sesame oil
4 tablespoons cilantro freshly chopped

1
Heat the vegetable oil in a large saucepan over medium-high heat until hot.
2
Add the garlic, ginger and scallions, stirring constantly, and cook 40 seconds until the smell is very aromatic.
3
Stir in the mushrooms, sweet potatoes, and tofu, and cook for about 3 minutes.
4
Pour the water into the pot along with miso paste and soy sauce if using.
5
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.
6
Stir in the vermicelli noodles half way through through the cooking.
7
Remove from the heat and stir in rice vinegar.
8
You may need to adjust the seasoning by adding more miso paste if needed.
9
Top with cucumber and cilantro.
10
Serve warm.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces rice vermicelli sweet potato noodles, or use soba noodles, 1/2 tablespoon vegetable oil such as canola oil, or peanut oil or olive oil, 2 cloves garlic freshly chopped, 1 teaspoon ginger peeled and grated, and more.

Yes, Sweet Potato Miso Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Miso Stew

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