365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Tuber and Root Miso Soups > Sweet Potato and Tricolor Shredded Tofu Skin Miso Soup
Photo of miso soup

Sweet Potato and Tricolor Shredded Tofu Skin Miso Soup

This is a miso soup of sweet potato in season and makes you warm and relaxed.

Ingredients (4 servings)

Sweet potato 1
Sanshoku kizami-yuba (Tricolor shredded tofu skin) 20 g
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Cut the sweet potato, skin on, into slightly thick quarter slices.
  2. Bring the dashi stock to a boil and add the sweet potato. After the sweet potato is cooked, add the sanshoku kizami-yuba and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Sanshoku kizami-yuba is a rare ingredient and makes the miso soup fancy.

To Top