Okinawan Purple Sweet Potato Stew with Tofu

Name: Okinawan Purple Sweet Potato Stew with Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 150g Okinawan purple sweet potato; 150g silken tofu; 300ml dashi stock; 2 tbsp white miso paste; 10g, rehydrated wakame seaweed; 2 stalks, sliced green onions

A hearty, naturally sweet stew blending Okinawa's signature purple sweet potato with silken tofu in a light miso broth.

Cuisine: Asian

Category: Vegetarian

Prep: 15 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

150g Okinawan purple sweet potato
150g silken tofu
300ml dashi stock
2 tbsp white miso paste
10g, rehydrated wakame seaweed
2 stalks, sliced green onions

Instructions

Step 1: Peel and dice 150g purple sweet potato into 1/2-inch cubes. Simmer in 300ml dashi stock over medium heat for 12 minutes until tender but not falling apart.
Step 2: Add 150g cubed silken tofu to the pot and gently stir; cook for 3 more minutes until tofu is warmed through.
Step 3: Whisk 2 tbsp white miso paste with 2 tbsp warm dashi stock until smooth, then stir into the pot. Simmer gently for 2 minutes without boiling to preserve the miso's flavor.
Step 4: Stir in 10g rehydrated wakame seaweed and cook for 1 minute until slightly softened.
Step 5: Remove from heat and garnish with 2 sliced green onions. Serve hot in bowls.