Pan-Seared Okinawan Sweet Potato and Miso Soup

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 drafted and published.

A warming soup featuring Okinawan purple sweet potatoes pan-seared to enhance their natural sweetness, immersed in a delicate miso broth. This Japanese-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs white miso paste, dashi stock, green onions, thinly sliced 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: 10 min Cook: 25 min Serves 4 Japanese cuisine 120 cal/serving

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Ingredients

300 g Okinawan purple sweet potato, peeled and diced
3 tbsp white miso paste
1 liter dashi stock
2 stalks green onions, thinly sliced
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large saucepan over medium heat. Add 2 minced garlic cloves and 1 tsp grated ginger, sautéing for 1 minute until fragrant.
Step 2: Add 300 g diced Okinawan purple sweet potato and pan-sear for 5 minutes, stirring occasionally until edges are slightly caramelized.
Step 3: Pour in 1 liter dashi stock and bring to a gentle boil. Reduce heat to simmer and cook for 15 minutes until sweet potatoes are tender.
Step 4: Remove a small amount of hot broth into a bowl and whisk in 3 tbsp white miso paste until smooth.
Step 5: Stir the miso mixture back into the soup pot, heating gently for 2 minutes but not boiling to preserve flavor.
Step 6: Serve garnished with 2 thinly sliced green onion stalks.