Looking for a comforting, flavorful dish that’s incredibly easy to prepare? This one pot recipe for miso soup with shiitakes and sweet potatoes is exactly what you need.
Packed with earthy mushrooms, tender sweet potatoes, and a rich, umami-filled broth, this recipe combines simplicity with an explosion of taste.
Whether you’re cooking for the family or meal-prepping for the week, this slow cooker recipe is perfect for anyone who loves wholesome, no-fuss meals.
The Perfect Balance of Flavor and Texture
The combination of shiitake mushrooms and sweet potatoes creates a unique flavor profile. Shiitakes bring a savory, umami-rich depth, while the sweet potatoes add a hint of natural sweetness to form a beautifully balanced soup that’s satisfying and hearty.
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To make it even more exciting, the addition of extra-firm tofu and watercress introduces contrasting textures and flavors, making every bite a delight.
This one pot recipe also incorporates toasted sesame oil, fresh ginger, and a touch of red pepper flakes for warmth and complexity.
Customizing Your One-Pot Masterpiece
This miso soup is incredibly versatile and can be customized to suit your preferences. Here are some ideas:
- Add greens: If you’re not a fan of watercress, try spinach, kale, or bok choy for a different twist.
- Make it spicy: Amp up the heat with more red pepper flakes or a drizzle of chili oil.
- Switch the tofu: If tofu isn’t your favorite, substitute with tempeh or cooked chicken for a protein-rich alternative.
- Boost the umami: Add a splash of fish sauce or a handful of dried seaweed to intensify the flavors.
- Make it gluten-free: Use tamari instead of soy sauce for a gluten-free option.
The possibilities are endless, making this one-pot recipe perfect for experimentation.
Tips for a Stress-Free Cooking Experience
To get the best results from this one pot recipe, follow these tips:
- Pre-microwave the aromatics: Softening the mushrooms, garlic, and ginger in the microwave helps release their flavors, saving time and enhancing the soup’s taste.
- Dissolve the miso properly: Always whisk the miso with water before adding it to the slow cooker to ensure it’s evenly distributed.
- Don’t overcook the greens: Add watercress or other leafy greens just before serving to keep them fresh and vibrant.
- Prep in advance: Chop the vegetables and measure the seasonings ahead of time for a smooth cooking process.
These small steps make a big difference in creating a flawless one-pot meal.
Perfect for Any Occasion
Whether it’s a chilly evening or a busy weekday, this miso soup is a lifesaver. Its comforting flavors and nourishing ingredients make it ideal for cozy family dinners.
It’s also excellent for meal prep—store leftovers in the fridge, and you’ll have a delicious lunch ready to reheat. With minimal cleanup, this one-pot recipe fits seamlessly into any lifestyle.
So, grab your slow cooker and give this recipe a try. It’s proof that you don’t need complicated techniques to create a meal that’s both satisfying and unforgettable.
Easy Miso Soup with Shiitakes & Sweet Potatoes One Pot Recipe
Equipment
- Slow cooker
- Microwave
Ingredients
- 12 ounces shiitake mushrooms stemmed and sliced thin
- 2 scallions sliced thin
- 1 2-inch piece of ginger, peeled and sliced into 1/4-inch thick rounds
- 4 garlic cloves minced
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon table salt
- 1/8 teaspoon red pepper flakes
- 6 cups water divided
- 1/2 cup white miso
- 14 ounces extra-firm tofu cut into 1/2-inch cubes
- 12 ounces sweet potatoes peeled and cut into 1/2-inch pieces
- 1 tablespoon soy sauce plus extra for seasoning
- 3 ounces 3 cups watercress, cut into 2-inch pieces
Instructions
- Microwave mushrooms, scallions, ginger, garlic, sesame oil, salt, and red pepper flakes in a bowl, stirring occasionally until mushrooms are softened (about 5 minutes). Transfer this mixture to the slow cooker.
- In a separate bowl, whisk 1 cup of water and miso until fully dissolved. Add this miso mixture to the slow cooker along with tofu, sweet potatoes, soy sauce, and the remaining 5 cups of water. Stir to combine. Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours until sweet potatoes are tender.
- Discard the ginger slices. Stir in the watercress and let it wilt for about 3 minutes. Taste and adjust seasoning with extra soy sauce, salt, and pepper as needed. Serve hot.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.