Miso Soup with Assorted Mushroom & Sweet Potato Recipe

Miso Soup

Recipe Submitted by Ya-Fang Kuo

Serves 6 persons


2 oz of each Shitake, Maitake, Enoki, Bunapi, Trumpet Mushrooms

1 medium Japanese Sweet Potato (Red/Purple-Skinned, Yellow/White Fleshed)

3 oz Sugar Snap Peas

6 inches Daikon Radish

2 Tbs Dried Wakame bits

2 Green Onions

1 ½ Tbs Dark-Colored Miso Paste

1 ½ Tbs Light-Colored Miso Paste

5 Cups of Water

Cooking Instructions:

  1. Trim off root ends of mushrooms, and separate into clusters or cut into desired bite sizes.
  2. Cut sweet potato and daikon radish into desired chunks
  3. String sugar snap peas
  4. Cut green onion longitudinally into 2 inch long thin threads
  5. In a large soup pot, place daikon radish, sweet potato & water together & bring to a boil. Lower the heat to a simmer, cover and cook for about 20 minutes or until the daikon radish & sweet potato are soft
  6. Add mushrooms, dried wakame, & sugar snap peas. When wakame bits are reconstituted, dissolve miso, add green onion, & turn off heat

Note: Miso is a live food, & prolonged cooking kills the beneficial microorganisms, always add miso at the end.