• Miwa



Have you tried miso paste with soy milk??

Once these two combining together, it becomes so rich in flavor.

I especially love to eat with sweet potato to make it more filling.

As I mentioned below, I recommend the yellow miso paste and white miso paste for this miso soup recipe.

Please watch my dashi making video to make a shiitake- konbu broth.



<Yield> 3 servings

<Prep time> 5 mins

<Cook time> 5~7mins


½ cup worth of chopped sweet potato

½ cup worth of chopped carrot

½ cup worth of chopped onion

1 ½ tbsp worth of wakame seaweed

400ml/ 2 cups of shiitake- konbu broth

200ml/ 1 cup worth of soy milk

4 tbsp of white miso

<Optional toppings>

toasted sesame seed


1: Cut carrot, sweet potato , and onion into bite size pieces.

2: In shiitake- konbu broth, add 1 and pop the lid on. Cook it until the vegetables are fully cooked. Dissolve the miso paste. Add soy milk followed by wakame seaweed. Heat it up a little, but never bring it to a boil.

3; Serve it on you bowl and garnish some toasted sesame seed or Japanese five spice if you want to.

<Miwa's tips> ※Tons of tips on my video! Watch first before making it!

・I recommend white miso or yellow miso. In my opinion, red miso doesn’t go along with soy milk much.

・Do not boil the soup once you add miso paste and soy milk.

<Storage time>

Store it in a air-tight container in the fridge for 3days

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

2020/07/11 MIWA