Japanese-Inspired Sweet Potato Miso Soup

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting miso soup with tender Japanese sweet potatoes and wakame seaweed, offering a subtle sweetness and umami depth perfect for a seasonal twist. This Japanese-inspired Thanksgiving recipe (vegetarian), ready in about 30 minutes, pairs Japanese sweet potatoes, dashi stock, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 120 cal/serving

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Ingredients

2 medium (about 12 oz), peeled and diced into 1/2-inch cubes Japanese sweet potatoes
4 cups dashi stock
3 tablespoons white miso paste
1 tablespoon wakame seaweed (dried)
2, thinly sliced scallions
4 oz, cut into 1/2-inch cubes tofu (silken or soft)

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Instructions

Step 1: Soak 1 tablespoon dried wakame seaweed in 1/2 cup warm water for 10 minutes until rehydrated, then drain excess water.
Step 2: In a medium pot, bring 4 cups dashi stock to a gentle simmer over medium heat. Add 12 oz peeled and diced Japanese sweet potatoes and cook for 10-12 minutes until tender when pierced with a fork.
Step 3: Lower heat to medium-low and whisk 3 tablespoons white miso paste with 1/2 cup hot broth in a small bowl until smooth, then stir it back into the pot. Do not boil after adding miso to preserve flavor.
Step 4: Gently add the rehydrated wakame and 4 oz cubed silken tofu to the soup and warm through for 2 minutes.
Step 5: Serve hot, garnished with 2 thinly sliced scallions for a fresh, mild onion note.