ingredients:
- 4 ounces sweet potato
- 3 1/3 cups bonito soup stock
- 3 or 4 tablespoons white or red miso
step 1:
Wash the sweet potato and cut in half lengthwise. Slice the sweet potato into 1/2in.-wide pieces.
step 2:
Boil the bonito soup stock and add the sweet potato slices. Cover and boil for 7 minutes.
step 3:
Reduce the heat. Put some stock into a ladle. Add the miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup. Cover and simmer for a couple of minutes. Remove from heat.
comment:
This dish is eaten often in the Kyūshū region, the southernmost island of mainland Japan. Miso suits the sweet taste of the sweet potato well.
