Miso Soup with Sweet Potato and Chicken

Sweet potato adds a natural and mellow sweetness to this comforting miso soup.

Miso Soup with Sweet Potato and Chicken
Photographed by Osamu Enomoto

Recipe by
Junko Takagi




Soups & Stews



Calorie count is per serving.

Ingredients (Serves 2)

  • 1/2 sweet potato (100 g)
  • 1/3 chicken thigh (80 g)
  • 1/2 Japanese leek (45 g)
  • 500 ml dashi

    *Or substitute with just over 2/3 tsp of dashi granules dissolved in 500 ml of hot water.

  • 1 1/2 tbsp miso



Cut the unpeeled sweet potato in half lengthwise. Cut each half into 5 mm half moon pieces. Cover with water and soak for about 5 minutes, then drain. Cut the leek into 1 cm wide pieces. Trim off the excess fat from the chicken and cut into 1.5 cm cubes.


Soaking the sweet potato in water removes its bitterness.


Put the dashi and chicken in a small pot and place over medium heat. When it comes to a gentle boil, remove the surface scum with a ladle and reduce the heat to low. Put half of the miso into the ladle with a small amount of the dashi and stir using cooking chopsticks. Once the miso is dissolved, add it to the pot.


Raise the heat to medium and add the sweet potato. When it starts to bubble, reduce the heat to low and simmer for about 10 minutes. When the sweet potato pieces are tender, put the remaining miso in the ladle and use cooking chopsticks to dissolve and add to the pot. Add the leeks, stir and simmer for 1-2 more minutes.