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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sweet Potato Miso Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions