This Sweet Potato Miso Soup is light, creamy, and full of comforting flavor. Made with just a few pantry staples like white miso, ginger, and sweet potatoes, this soup is nourishing, cozy, and great for lunch, dinner, or meal prep. Serve it warm or chilled, it’s satisfying either way.
Before You Cook, Read This!
💬 The Vibe: Cozy, creamy, and comforting with a touch of warmth from fresh ginger. It's the kind of soup that makes you feel like you're being hugged from the inside out.
🔑 What You Gotta Know: Don’t skip the miso! Stir it in after blending so it keeps all its umami flavor and doesn’t lose its benefits from high heat.
🍴 Best Bite Alert: Whether you’re sipping it from a mug on a chilly day or enjoying it chilled straight from the fridge, it’s smooth, savory, and surprisingly filling.
Why You'll Love This Recipe
- Quick to make, just one pot and a blender.
- Naturally dairy-free and vegan-friendly.
- Can be served warm or chilled!
- Great for meal prep and on-the-go lunches.
- Packed with flavor from sweet potato, miso, and ginger.
Ingredients You'll Need
- Sweet Potatoes – Peeled and cubed for easy blending. Adds natural sweetness and a velvety texture.
- Yellow Onion – Adds savory depth to balance the sweetness of the potatoes.
- Garlic & Ginger – Fresh garlic and ginger give the soup a warming, aromatic base.
- Vegetable Broth – Use low-sodium if you prefer to control the salt level.
- White Miso Paste – This fermented paste gives the soup a salty, umami flavor that balances the sweetness of the potatoes.
- Green Onions – Thinly sliced and used as a garnish for a pop of color and mild onion flavor.
- Olive Oil – Used for sautéing the onion, garlic, and ginger.
- Salt & Pepper – Season to taste.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Sweet Potato Miso Soup
- Sauté aromatics: In a large saucepan, heat olive oil over medium heat. Add chopped onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
- Add sweet potatoes & broth: Add the cubed sweet potatoes and pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Cook until sweet potatoes are fork-tender, about 15-20 minutes.
- Blend the soup: Remove from heat. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Add miso: Stir in the miso paste until fully dissolved. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Garnish with sliced green onions and enjoy warm, or chill in the fridge and serve cold later. Enjoy!
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Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop or microwave until heated through. Stir well before serving.
Serving Suggestions
- Serve warm in a bowl topped with green onions or sesame seeds.
- Enjoy chilled in a small jar or thermos for on-the-go lunches.
- Top with grilled shrimp or tofu for extra protein.
- Pair with a simple side salad or crusty bread.
More Sweet Potato Recipes
- How to Roast Sweet Potatoes (Without Oil)
- Candied Yams
- Sweet Potato Pound Cake
- Easy Sweet Potato Pie
- Sweet Potato Casserole
- Chorizo and Sweet Potato Enchiladas
- Sweet Potato Dumplings
- Sweet Potato Cornbread
Have questions or love sweet potatoes? Drop a comment below, I’d love to hear how you'd serve this miso soup recipe!
📖 Recipe
Sweet Potato Miso Soup
Equipment
- 1 sharp knife
- 1 cutting board
- 1 large saucepan
- 1 Blender
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (½ cup)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed (2-2 ½ cups cubed)
- 4 cups vegetable broth or chicken broth
- 2 tablespoons white miso paste
- salt and ground black pepper to taste
- 2 green onions, thinly sliced (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 small chopped yellow onion, 2 cloves minced garlic, and 1 tablespoon grated ginger. Sauté for 3-4 minutes.
- Add 2 cubed sweet potatoes and 4 cups broth. Bring to a boil, then reduce to simmer and cook for 15-20 minutes until tender.
- Carefully transfer soup to a blender and blend until smooth (or use an immersion blender).
- Stir in 2 tablespoons miso paste until fully combined. Season with salt and pepper to taste.
- Serve warm or chilled, garnished with green onions. Enjoy!
Notes
- Serve warm in a bowl topped with green onions or sesame seeds.
- Enjoy chilled in a small jar or thermos for on-the-go lunches.
- Top with grilled shrimp or tofu for extra protein.
- Pair with a simple side salad or crusty bread.
Original post date 05/23/2018. Updated 05/15/2025.
Lynette McComas says
sweet potato? how much missing from the recipe
LaKita says
Hi Lynette! It is 3 sweet potatoes and it is in the ingredient list.
Akaleistar says
That soup looks absolutely delicious!
LaKita says
Thank you 🙂